Here’s a delicious Cottage Cheese Lemon Custard Cake recipe that combines a creamy texture with the light, tangy flavor of lemon. This cake is ideal for brunch, dessert, or an afternoon treat. The cottage cheese adds a unique richness, while the custard-like filling makes every bite soft and satisfying. Let’s dive in!
Ingredients:
- 1 cup cottage cheese (small curd for smoother texture)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- A pinch of salt
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square cake pan and line with parchment paper for easy removal.
- Prepare the batter: In a mixing bowl, blend the cottage cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Incorporate flavors: Stir in the lemon zest, lemon juice, melted butter, and vanilla extract. Mix until everything is well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to over-mix.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar if desired before slicing and serving.
Tips:
- For a super-smooth cake, blend the cottage cheese with a food processor before adding it to the batter.
- Serve with whipped cream or fresh berries to complement the lemony flavor.
Enjoy the bright and creamy flavor of this Cottage Cheese Lemon Custard Cake! It’s bound to become a favorite.
