This light, moist, and naturally protein-rich lemon cake is made without flour, making it an excellent choice for a gluten-free breakfast, snack, or healthy dessert.

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 8

Ingredients

2 cups (450 g) full-fat cottage cheese
4 large eggs
½ cup (100 g) granulated sweetener (or erythritol/monk fruit for sugar-free)
½ cup (50 g) oat flour* (optional, see note below)
¼ cup (30 g) unflavoured whey or vanilla protein powder
2 tablespoons cornstarch (or arrowroot starch)
Zest of 2 lemons
¼ cup (60 ml) fresh lemon juice
1 teaspoon vanilla extract
2 teaspoons baking powder
Pinch of salt

For the Lemon Glaze (Optional)

½ cup plain Greek yogurt
1 tablespoon lemon juice
1–2 tablespoons powdered sweetener or honey (optional)
Extra lemon zest for garnish

For a truly flourless cake: Replace the oat flour with an additional ¼ cup protein powder plus 2 tablespoons cornstarch, or use finely ground almond flour if you don’t need it to be nut-free.

Equipment

8-inch (20 cm) round cake pan
Blender or food processor
Mixing bowl
Spatula
Parchment paper

Instructions

1. Prepare the Oven

Preheat oven to 350°F (175°C).
Grease and line an 8-inch cake pan with parchment paper.

2. Blend the Batter

Add to a blender:

Cottage cheese
Eggs
Sweetener
Lemon juice
Lemon zest
Vanilla

Blend until completely smooth.

3. Add Dry Ingredients

Add:

Protein powder
Cornstarch
Baking powder
Salt
Oat flour (or flourless substitute)

Blend briefly until combined.

4. Bake

Pour the batter into the prepared pan.
Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the centre comes out mostly clean.

5. Cool

Let the cake cool in the pan for 10 minutes.
Transfer to a wire rack to cool completely.

6. Prepare the Glaze

Mix together:

Greek yogurt
Lemon juice
Sweetener (if using)

Spread over the cooled cake and garnish with fresh lemon zest.

Serving Suggestions

Serve with:

Fresh berries
Sliced strawberries
Blueberries
Greek yogurt
A cup of tea or coffee

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap individual slices and freeze for up to 2 months.

Tips for Success

Blend the cottage cheese until perfectly smooth for the best texture.
Use fresh lemon juice rather than bottled for brighter flavour.
Don’t overbake, as the cake will continue to set while cooling.
Chill before serving for an even creamier texture.

Variations

Add fresh blueberries or raspberries.
Stir in poppy seeds for a lemon-poppy seed version.
Use orange zest and juice instead of lemon.
Add a teaspoon of cinnamon for a warm flavour.
Fold in white chocolate chips for a more indulgent dessert.

Nutrition (Approximate per serving)

Calories: 155
Protein: 15 g
Carbohydrates: 8 g
Fat: 7 g
Fibre: 1 g
Sugar: 4 g (less if using a sugar-free sweetener)
Sodium: 280 mg

Nut Information

Nut-Free Version

This recipe is nut-free if made with:

Cottage cheese
Eggs
Protein powder
Cornstarch
Lemon
Vanilla
Sweetener
No almond flour

Contains

✔ Milk (cottage cheese, Greek yogurt if using)
✔ Eggs

Does NOT Contain

Peanuts
Tree nuts (unless almond flour is used)
Wheat (when using the flourless substitute)
Soy (check your protein powder label)
Fish
Shellfish
Sesame

Cross-Contamination Note:
If serving someone with a severe nut allergy, check the labels on the protein powder, baking powder, and sweetener to ensure they are processed in a nut-free facility.

Frequently Asked Questions

Is this cake truly flourless?

Yes, if you replace the optional oat flour with extra protein powder and cornstarch (or use another flourless thickener). Oat flour contains no wheat but is still a flour.

Can I make it sugar-free?

Absolutely. Use erythritol, monk fruit, or your preferred granulated sugar substitute.

Can I use low-fat cottage cheese?

Yes. Full-fat cottage cheese produces a richer, moister cake, but low-fat works well too.

Why did my cake sink?

This is normal for high-protein, flourless cakes. It will settle slightly as it cools while remaining moist and tender.

Can I use Greek yogurt instead of cottage cheese?

Yes. The texture will be smoother and slightly denser, with a tangier flavour.

What protein powder works best?

Vanilla whey protein gives the lightest texture and complements the lemon flavour. Unflavoured whey or casein also works well.

Is this recipe gluten-free?

Yes, provided you use the flourless option and ensure your protein powder and baking powder are certified gluten-free.

Flourless High-Protein Cottage Cheese Lemon Cake

Ingredients

Equipment