Lemon Cottage Cheese Pound Cake

Lemon cottage cheese pound cake is a moist cake made with homemade cottage cheese and cream, with zest and juice of a whole lemon. It bakes in a rectangular 22x10 cm pan at 170 C for 1 hour 10 minutes, then gets topped with a simple glaze of powdered sugar and lemon juice. Be sure to make this for tea time - enjoy!

Lemon Cottage Cheese Pound Cake

A moist cottage cheese pound cake with lemon zest and juice, baked in a 22x10 cm pan - perfect baking for tea time.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Ingredients Method

Ingredients

  

• 200 g wheat flour
• 150 g homemade cottage cheese
• 65 ml heavy cream 33%
• 2 eggs
• 160 g sugar
• 10 g vanilla sugar
• salt pinch
• turmeric pinch
• 1 tsp baking powder heaped
• 1 lemon zest and juice

Method

 

1. Grease a rectangular 22x10 cm pan well with vegetable oil.
2. In a separate bowl, mix the sifted flour with the baking powder, a pinch of salt and a pinch of turmeric.
3. In another bowl, mash the cottage cheese with a fork together with the cream and vanilla sugar, add the lemon zest and juice, and mix.
4. With a mixer, beat the eggs with the sugar into a fluffy mass until pale and increased in volume, about 5 minutes.
5. Add the cottage cheese mixture in two additions, then add the dry ingredients in portions. Mix well with the mixer and pour the batter into the pan.
6. Bake in a well-preheated oven at 170 C for 1 hour 10 minutes, checking doneness with a match.
7. If you like, apply a glaze of powdered sugar and lemon juice, and let the cake cool completely. Enjoy!
   

Tips

• Grease the 22x10 cm pan well with vegetable oil.
• The turmeric is only for color, it doesn't affect the taste.
• Check doneness with a match or a skewer - it should come out dry.
• The glaze is optional: mix powdered sugar with lemon juice and apply it to the cooled cake.