Description
High-protein lemon cake made with cottage cheese and oat flour. Moist, bright, and perfect for busy mornings.
Ingredients
- 2 cups cottage cheese
- 1 cup oat flour
- 3 large eggs
- ⅓ cup honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease 8-inch round pan and line with parchment.
- Blend cottage cheese, eggs, honey, lemon juice, zest, and vanilla until completely smooth.
- Whisk oat flour, baking powder, and poppy seeds in a bowl.
- Pour wet mixture into dry ingredients and stir gently until just combined.
- Pour batter into prepared pan and smooth top.
- Bake 32–38 minutes until toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to wire rack.
- Optional: drizzle with lemon glaze before slicing.
Notes
Store leftovers in the refrigerator up to 5 days or freeze up to 2 months. Reheat gently to restore texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American