Lemon Almond Cottage Cheese Cake

This high-protein, gluten-free cake combines the zesty brightness of lemon with the nutty richness of almonds, all nestled in a light and creamy cottage cheese base. It’s a delightful fusion of flavors and textures, offering a guilt-free indulgence that’s both satisfying and nutritious.

Why You’ll Love This Recipe

• Gluten-free and high-protein – Made with almond flour and cottage cheese for a nutrient-packed treat.
• Light and fluffy texture – Whipped egg whites create an airy, delicate crumb.
• Bright citrus flavor – Fresh lemon zest and juice add a refreshing tang.
• Nutty and slightly sweet – Almond flour and sliced almonds give a rich, natural sweetness.
• Easy and wholesome – A simple recipe with clean ingredients for a healthier dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Raw cane sugar (or preferred granulated sweetener)
• Unsalted butter, at room temperature
• Coarse salt (optional)
• Almond extract
• Vanilla extract
• Lemon zest
• Lemon juice
• Large eggs, separated
• Cottage cheese (or ricotta cheese)
• Almond flour
• Sliced almonds
• Confectioner’s sugar, for dusting

Directions

1. Preheat and Prepare the Pan

• Preheat your oven to 325°F (163°C).
• Grease a 9-inch springform pan, line the bottom with parchment paper, and dust the sides with almond flour.

2. Mix the Batter

1. In a large mixing bowl, cream together the raw cane sugar, unsalted butter, and coarse salt (if using) until light and fluffy (about 4 minutes). Scrape down the sides as needed.
2. Mix in the almond extract and vanilla extract.
3. Add the egg yolks one at a time, beating well after each addition.
4. Blend the cottage cheese until smooth (optional) and add it to the batter. Mix until fully incorporated.
5. Stir in the lemon zest and lemon juice.
6. Gently fold in the almond flour until just combined. Set the batter aside.

3. Whip the Egg Whites

1. In a separate bowl, beat the egg whites until stiff peaks form.
2. Fold half of the beaten egg whites into the batter to lighten it.
3. Gently fold in the remaining egg whites until no streaks remain.

4. Bake the Cake

1. Pour the batter into the prepared springform pan, smoothing the top evenly.
2. Sprinkle the sliced almonds evenly over the top.
3. Bake for 50-55 minutes, or until puffed, golden, and a toothpick inserted in the center comes out clean.
4. If the top browns too quickly, loosely tent with aluminum foil during the last 10-15 minutes.

5. Cool and Serve

1. Let the cake cool in the pan for 10 minutes.
2. Release the sides of the springform pan and let the cake cool completely on a wire rack.
3. Before serving, dust with confectioner’s sugar for a decorative touch.

Servings and Timing

• Servings: 12
• Prep Time: 15 minutes
• Cooking Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Calories: Approximately 191 kcal per serving

Variations

• Dairy-Free Option: Use dairy-free butter and a plant-based ricotta substitute.
• Extra Nutty: Add ¼ cup of finely chopped almonds into the batter for extra crunch.
• Coconut Twist: Replace some almond flour with coconut flour for a tropical variation.
• Sweeter Version: Drizzle with honey or a lemon glaze for an extra touch of sweetness.
• Berry Infusion: Fold in fresh raspberries or blueberries for a fruity surprise.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
• Reheating: Best enjoyed at room temperature or slightly warmed in the microwave for 10-15 seconds.

FAQs

1. Can I use regular flour instead of almond flour?

This recipe is designed for almond flour, but you can substitute with an all-purpose flour blend if not gluten-free.

2. What does the cottage cheese do in this cake?

It adds moisture, protein, and a light, creamy texture without making the cake dense.

3. Can I use ricotta instead of cottage cheese?

Yes! Ricotta works beautifully and gives a smoother texture.

4. How do I get a fluffier texture?

Whipping the egg whites to stiff peaks and folding them in gently creates a lighter cake.

5. Can I use a regular cake pan instead of a springform?

Yes, but a springform pan makes it easier to release the cake without damaging it.

6. Is this cake keto-friendly?

It can be! Use a keto-friendly sweetener like erythritol or monk fruit.

7. Can I add frosting?

Yes! A light lemon glaze or mascarpone frosting would pair well with this cake.

8. Why did my cake sink in the middle?

This can happen if the egg whites were overmixed or the cake was underbaked.

9. Can I serve this warm?

Yes! It’s delicious warm with a drizzle of honey or fresh berries.

10. How do I keep the almonds from burning?

Cover the top with foil if they start browning too quickly.

Conclusion

This lemon almond cottage cheese cake is a light, refreshing, and protein-packed dessert perfect for any occasion. With its soft texture, nutty richness, and citrusy brightness, it’s a healthier treat that doesn’t compromise on flavor. Whether you enjoy it for breakfast, a snack, or dessert, it’s sure to be a hit!

Lemon Almond Cottage Cheese Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

This Lemon Almond Cottage Cheese Cake is a gluten-free, high-protein dessert that’s light, moist, and bursting with citrus flavor. Made with almond flour, creamy cottage cheese, and fresh lemon zest, this easy-to-make cake is naturally sweet, nutty, and perfect for any occasion. Enjoy it as a healthy snack, breakfast treat, or elegant dessert!

• Total Time: 1 hour 10 minutes
• Yield: 12 servings

Ingredients

For the Cake:

• ¾ cup raw cane sugar (or preferred granulated sweetener)
• ½ cup unsalted butter, at room temperature
• ¼ tsp coarse salt (optional)
• 1 tsp almond extract
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 4 large eggs, separated
• 1 cup cottage cheese (or ricotta cheese)
• 2 cups almond flour
• ¼ cup sliced almonds

For Garnish:

• Confectioner’s sugar, for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat and Prepare the Pan:

1. Preheat oven to 325°F (163°C).
2. Grease a 9-inch springform pan, line the bottom with parchment paper, and dust the sides with almond flour.

2. Mix the Batter:

3. In a large mixing bowl, beat together raw cane sugar, butter, and salt until light and fluffy (about 4 minutes).
4. Mix in almond extract, vanilla extract, lemon zest, and lemon juice.
5. Add egg yolks one at a time, beating well after each addition.
6. Blend cottage cheese until smooth (optional), then mix it into the batter.
7. Gently fold in the almond flour until just combined.

3. Whip the Egg Whites:

8. In a separate bowl, beat egg whites until stiff peaks form.
9. Fold half of the beaten egg whites into the batter to lighten it.
10. Gently fold in the remaining egg whites until no streaks remain.

4. Bake the Cake:

11. Pour the batter into the prepared springform pan, smoothing the top.
12. Sprinkle sliced almonds evenly over the top.
13. Bake for 50-55 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
14. If the top browns too quickly, loosely tent with aluminum foil during the last 10-15 minutes.

5. Cool and Serve:

15. Let the cake cool in the pan for 10 minutes.
16. Release the sides of the springform pan and let cool completely on a wire rack.
17. Before serving, dust with confectioner’s sugar for a decorative touch (optional).

• Author: Sophia
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: Gluten-Free, Italian-Inspired
• Diet: Vegetarian