This is a moist, tangy lemon cake with a clever trick, you use a whole lemon, skin and all, blitzed right in the food processor. It sounds unusual, but the skin is where a lot of the lemon flavour lives, so you get a proper punchy, fresh lemon cake.
The cottage cheese keeps it lovely and moist and adds a little protein, and because everything goes in the processor, there is almost no effort. Whizz, pour and bake.
Dusted with icing sugar, it is the kind of simple cake you will keep coming back to.
Why You’ll Love It
It is genuinely easy, everything goes into the food processor and gets whizzed smooth, so there is no creaming butter or careful folding. Using the whole lemon gives it a bright, tangy flavour you do not get from juice alone, the cottage cheese keeps it moist and adds a little protein, and it uses simple ingredients. It is a low fuss cake that punches above its weight.
The Shortcut That Makes It Work
The food processor does everything. Instead of creaming and mixing, you throw the whole lemon, sugar, butter, cottage cheese and eggs in and blitz until smooth, then pulse in the flour. Using the whole lemon means no separate juicing and zesting either. It is about as hands off as a cake gets.
Handy Tips
Blitz the lemon well at the start so there are no big bitter bits of skin left, you want it smooth. Do not overmix once the flour goes in, a quick pulse just to combine keeps the cake tender. It is baked when it springs back in the centre, so start checking around the 30 minute mark, and let it cool before dusting with icing sugar so it does not just melt in.
What To Serve With It
Lovely as is with a cup of tea. For a dessert, serve with a dollop of cream, a spoon of yoghurt or some fresh berries.
Leftovers / How to Store It
Keep the cake in an airtight container in the fridge for up to 4 days, as it contains cottage cheese. Bring slices to room temperature before serving for the best flavour and texture.
Other Recipes You’ll Love
If you enjoyed this Lemon Cottage Cheese Cake, here are a few more ideas to add to your rotation:
Lemon Cottage Cheese Cake
Prep Time 15 minutes 
Cook Time
40 minutes 
Total Time 55 minutes 
Ingredients
Equipment
Method
- 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.
Nutrition
Video
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FAQs
Do I really use the whole lemon?
Yes, skin and all. The skin holds a lot of the lemon flavour, which is what gives this cake its bright, tangy taste. Just blitz it well so there are no big pieces.
Can I use ricotta instead of cottage cheese?
Yes. Ricotta works in place of cottage cheese for the same moist texture. Use the same amount.
Will it taste bitter from the skin?
Not if you blitz it smooth. Any bitterness comes from big chunks of pith, so process it well until the lemon is fully broken down through the batter.
How do I know when it is done?
It is baked when the centre springs back to a gentle press. Start checking around 30 minutes, as ovens vary.
All in one. So easy. And so moist
Did not brown at all baked at 180 fan…over 45mins
Oh no Julie, that’s so annoying when it doesn’t go golden. Ovens can be such liars about temperature, even when they’re set the same. If it’s cooked through but pale, pop it under the grill for the last minute or two just to get that colour, keep a close eye on it though. Thanks for letting me know, really helps me with my recipe notes.