Lemon Cottage Cheese Loaf Cake

Lemon Cottage Cheese Loaf Cake (High-Protein & Fluffy)
📝 Ingredients
1 cup (225 g) cottage cheese (full-fat or low-fat)
2 large eggs
⅓ cup (80 ml) maple syrup or honey
¼ cup (60 ml) olive oil (or melted butter)
2 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup (125 g) all-purpose flour (or oat flour for healthier option)
½ cup (50 g) almond flour (adds protein & softness)
1 tsp baking powder
½ tsp baking soda
Pinch of salt
🥣 Instructions

1. Preheat Oven
   Preheat to 175°C (350°F).
   Line a loaf pan (20×10 cm / 8×4 inch) with parchment paper.
2. Blend the Base
   In a blender or food processor, blend:
   Cottage cheese
   Eggs
   Maple syrup
   Oil
   Lemon juice & zest
   Vanilla
   Blend until smooth and creamy (no lumps).
3. Mix Dry Ingredients
   In a bowl, whisk together:
   Flour
   Almond flour
   Baking powder
   Baking soda
   Salt
4. Combine
   Pour wet mixture into dry ingredients.
   Gently mix until just combined—do not overmix.
5. Bake
   Pour batter into prepared loaf pan.
   Bake for 40–50 minutes until golden and a toothpick comes out clean.
6. Cool
   Let cool in pan for 10–15 minutes, then transfer to a rack.
   🍋 Optional Lemon Glaze
   ½ cup powdered sugar
   1–2 tbsp lemon juice
   Mix and drizzle over cooled cake.
   ✨ Tips for Success
   Blending the cottage cheese is key for a smooth texture
   Use fresh lemon zest for the best flavor
   Don’t overbake—keeps it soft and moist