Lemon Cottage Cheese Cake Is A Must-Bake
There are a million lemon cake recipes out there, but this one? This is the one. Here’s why:
Made with a whole lemon: Skin, pith, and all — which means you get the real citrus deal. No bottled juice here.
Incredibly moist and fluffy: Thanks to the addition of cottage cheese (or ricotta), this cake has a soft, melt-in-your-mouth texture.
One-bowl (or one-processor) wonder: You literally just blitz everything together. No creaming, no folding, no stress.
Not too sweet: Perfectly balanced with lemony sharpness and buttery richness.
Great for any time of day: From brekkie to dessert, it just works.
This Lemon Cottage Cheese Cake has fast become one of my most-requested bakes, and for good reason — it never fails to impress.
Tips & Tricks For The Best Lemon Cottage Cheese Cake Ever
Let me help you get the best results with some of my tried-and-tested tips:
1. Use a fresh, unwaxed lemon
Because we’re blending the whole lemon, the quality really matters. Go for an unwaxed lemon if possible. If all you’ve got is waxed, no stress — just give it a good scrub under hot water or soak it briefly in vinegar, then rinse and dry before chopping.
2. Full-fat dairy only, please
Whether you’re using cottage cheese or ricotta, full-fat is the way to go. It makes the cake richer and helps keep the texture moist. Low-fat versions tend to be watery and can mess with the consistency.
3. Don’t skip the salt
It may seem like a small thing, but that teaspoon of salt really lifts the flavour and balances the lemon and sugar. It’s the secret ingredient that makes a difference 👌.
4. Blend until smooth — but don’t overdo it
Once you’ve added the flour, give it a quick blitz just until it’s combined. Over-mixing can lead to a tough crumb, and we want soft and fluffy, not chewy.
5. Use a light-coloured cake tin
Dark tins absorb more heat and can cause the outside to brown too quickly before the inside is fully cooked. If all you have is a dark tin, reduce the temp slightly and keep an eye on it.
Serving Suggestions For Every Occasion
This lemon cottage cheese cake is versatile enough to suit any time of day — here are a few ways I love to serve it:
Afternoon tea vibes
Dust it with icing sugar, slice it up, and serve with your favourite tea (I love it with Earl Grey or a herbal brew like lemon and ginger).
Brunch treat
Add a dollop of Greek yoghurt and a handful of fresh berries for a lush brunch moment.
Dessert mode
Top warm slices with a scoop of vanilla bean ice cream or a drizzle of lemon glaze. Heavenly.
Dinner party ready
Pair it with Prosecco or Moscato and a fruit salad — perfect for those relaxed, end-of-meal moments when you still want “a little something”.
Best Ingredient Swaps (Just In Case!)
- Cottage cheese → Ricotta: Gives a slightly denser, richer crumb.
- Self-raising flour → Plain flour + 2 tsp baking powder: Easy switch if you’re out.
- Butter → Margarine: It’ll work in a pinch, but the flavour won’t be as rich.
- Cottage cheese → Ricotta: Gives a slightly denser, richer crumb.
Storage Tips To Keep It Fresh
This cake is surprisingly sturdy and stores beautifully:
At room temp:
Store in an airtight container for up to 3 days. It stays moist and tender, thanks to the cottage cheese.
In the fridge:
Great for warmer weather. Keeps for 5–6 days, but let it come back to room temp before eating so the texture softens again.
In the freezer:
Yes, it freezes really well! Slice it up, wrap each slice in baking paper, and store in a ziplock bag or container for up to 2 months. Great for lunchboxes or unexpected visitors.
Other Recipes To Try If You’re Into Zesty Bakes
Loving the citrus vibes? Here are a few more sunshiney recipes to pop on your to-bake list:
Let’s Bake Together!
Tried this lemon cottage cheese cake? I want to see your masterpiece! Take a snap and tag me on Instagram @steph_cooks_stuff. — seriously, it makes my day seeing your beautiful bakes.
Whether you’re whipping it up for afternoon tea, a birthday party, or just a sweet treat to get you through the week, I hope this cake brings a little lemony joy to your kitchen.
To Wrap It Up: Why You Need This Lemon Cottage Cheese Cake In Your Life
Let’s be real — some cakes come and go, but this one sticks around. It’s fast, flavourful, and packed with the kind of zing that lifts your mood instantly. You can make it with pantry staples, swap ingredients if needed, and it’s pretty much impossible to mess up. Winner, winner, lemony dinner (or dessert? 😅).
Next time you’re craving something bright and buttery, give this Lemon Cottage Cheese Cake a whirl. You might just find it becomes your new signature bake.
Lemon Cottage Cheese Cake
- Total Time: 55 minutes
- Yield: 8 1x
Description
LEMON LOVERS, THIS ONE’S FOR YOU!
If you love a zesty, buttery, not-too-sweet kind of cake, then you need to try my lemon and cottage cheese cake! It’s soft, fluffy, super easy to whip up in your food processor, and perfect for afternoon tea, school lunches, or anytime you need a sunshiney little treat.
Ingredients
- 1 whole lemon
- 1 1/4 cups sugar
- 170g soft butter
- 1 1/2 cups cottage cheese or ricotta cheese
- 3 eggs
- 1 1/2 cups self-raising flour
- 1 teaspoon salt
Instructions
- Chop the lemon into half (yes, the whole lemon – skin and all!).
- Throw it in your food processor with the sugar, butter, cottage cheese, and eggs.
- Whizz it all up until it’s smooth and there are no big lemon bits left.
- Add in the flour and salt, then give it one more quick whizz to mix.
- Pour the batter into a greased cake tin.
- Bake at 180°C for 30–40 minutes or until the cake springs back when you gently press the centre.
- Let it cool, then dust with icing sugar before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Yes! Just swap the self-raising flour for a good-quality gluten-free blend with added raising agents. I recommend using one with xanthan gum for better structure.
Absolutely! It’s what gives the cake its bold lemony punch. If your lemon is especially large or thick-skinned, you can trim away some of the pith to prevent bitterness, but keep the zest for max flavour.
You can, but I really recommend a processor for this one. You want the lemon to be blitzed really finely, and a hand mixer might leave chunky bits. If that’s all you’ve got, grate the lemon zest and finely chop the rest before mixing.