Sunshine Lemon Cottage Cheese Cloud Cake (Flourless & Protein-Rich)
Light, creamy, and bursting with fresh lemon flavor, this flourless cottage cheese cake is wonderfully simple yet incredibly satisfying. With a silky custard-like texture and a bright citrus finish, it’s the perfect dessert for spring gatherings, afternoon tea, or whenever you’re craving something sweet without feeling too heavy.
Ingredients
2 cups cottage cheese, blended until completely smooth
4 large eggs
½ cup honey or granulated sugar
¼ cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon pure vanilla extract
¼ teaspoon salt
Powdered sugar, for dusting (optional)
Fresh berries, for serving (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or springform pan and line the bottom with parchment paper.
In a blender or food processor, blend the cottage cheese until silky smooth.
Add the eggs, honey (or sugar), lemon juice, lemon zest, vanilla extract, and salt. Blend again until the mixture is completely smooth and creamy.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35–40 minutes, or until the center is just set and the top is lightly golden. The cake may puff up while baking and settle slightly as it cools.
Allow the cake to cool completely in the pan. Then refrigerate for at least 2 hours, or until well chilled.
Carefully remove from the pan, dust with powdered sugar if desired, and garnish with fresh berries before serving.
Serving Suggestions
Serve chilled for a creamy cheesecake-like texture, or at room temperature for a softer, custard-style dessert.
Storage
Store covered in the refrigerator for up to 4 days.
A bright, delicate cake that proves simple ingredients can create something truly special.
