Lemon Cottage Cheese Pound Cake: A Guilt-Free Indulgence

Are you a fan of pound cake but not the calories that come with it? Say hello to the Lemon Cottage Cheese Pound Cake – your new best friend in the kitchen.  This delightful twist on the classic pound cake is not only lighter and lemony but also comes with the added benefit of being lower in fat, thanks to the clever use of cottage cheese.

The cottage cheese is the secret weapon here; it keeps the cake moist without all the extra butter usually found in traditional recipes.  Plus, it adds a subtle tanginess that pairs perfectly with the bright, citrusy flavor of lemon.  This cake is a testament to the fact that "lower in fat" can still mean "full of flavor."

This easy-to-make recipe is perfect for those who are watching their diet but still want to indulge in a sweet treat.  Whether you're serving it up as a dessert, enjoying a slice as a mid-afternoon snack, or presenting it at a brunch gathering, this cake is sure to satisfy your cravings without the guilt.

So, the next time you're in the mood for something sweet, give this Lemon Cottage Cheese Pound Cake a try.  It’s a simple yet delicious way to enjoy a classic dessert, and who knows, it might just become a staple in your recipe collection.  Happy baking!

 

Ingredients:

• 2 cups self-rising flour
• 3 large eggs
• 1 cup cottage cheese
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 tsp vanilla extract
• Juice and zest of 1 lemon

Equipment:

• 9 x 5-inch loaf pan
• 1 tsp softened butter for greasing the pan
• A bit of flour for dusting the pan

Directions:

1.    Preparing the Pan: Preheat your oven to 350°F (175°C). Grease the loaf pan with softened butter and dust it lightly with flour.

2.    Mixing Wet Ingredients: In a medium mixing bowl, combine the eggs, sugar, cottage cheese, and oil. Beat until smooth and well combined.

3.    Adding Dry Ingredients and Flavorings: Add the self-rising flour, vanilla, lemon juice, and zest.  Continue to beat until the batter is smooth and fully incorporated.

4.    Baking: Pour the batter into the prepared loaf pan.  Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5.    Cooling and Serving: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.  Enjoy!