Description
A light, protein-packed lemon cake made without flour. White chocolate and bright citrus create a dessert everyone loves.
Ingredients
- 1 1/3 cups (300 g) 4% cottage cheese, room temperature
- 4 large eggs, room temperature
- 1 cup (177 g) white chocolate chips
- 1 1/2 tsp lemon zest
Instructions
- Preheat your oven to 350 °F and line an 8-inch springform pan with parchment paper.
- Add cottage cheese, eggs, white chocolate chips, and lemon zest to a blender.
- Blend on medium speed until the mixture is completely smooth, about 45 seconds.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 45-50 minutes until the edges are golden and the center is just set.
- Cool the cake in the pan for 15 minutes, then release the sides and cool completely on a wire rack.
Notes
Allow the cake to cool fully for clean slices. Store leftovers in the refrigerator up to four days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American