This lemon cottage cheese cake is light, fluffy, and incredibly moist, with a perfect balance of bright citrus and subtle creaminess from the cottage cheese. Finished with a delicate lavender glaze, it's a zesty, floral treat that's sure to be your new favorite springtime bake.
Loaf cakes are one of my favorite bakes. They're simple, versatile, and so easy to elevate. If you haven't already, you need to try my orange almond loaf cake. But back to this moist lemon loaf cake—fresh lemon zest adds a citrusy kick while the lavender glaze adds a simple, floral finish.
What's the secret to the perfect light, fluffy, and moist texture? It's cottage cheese! Hear me out... I'm not a cottage cheese lover. I wouldn't even say that I like it. But I love cottage cheese dessert recipes. It makes the crumb incredibly moist and tender while adding a subtle richness. And you wouldn't even know it! There's none of that "cottage cheese" taste—just the best light and fluffy lemon cake.
Impressive to serve a crowd, this floral lemon cake will be your go-to spring baking recipe for any spring or summer gathering: Easter brunch, baby shower, bridal shower, garden party, Mother's Day, or a simple afternoon treat. It feels special without being fussy, and it's the kind of floral dessert that gets people asking for the recipe.
Whether you're hosting or just treating yourself, it's a lovely way to celebrate the season. And if you're looking for more lemon and lavender deliciousness, you need to try my lemon lavender cupcakes, soft and chewy lemon lavender cookies, or my lemon lavender shortbread cookies.
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Ingredients
Gather these simple ingredients for this high protein cake.
See recipe card for full list of ingredients and quantities.
Jump to RecipeIngredients for the Lemon Loaf Cake
- All-purpose flour: Provides structure while keeping the crumb soft and tender.
- Baking powder: Leavening agent that helps the cake rise and become light.
- Salt: Enhances the overall flavor and balances sweetness.
- Unsalted butter: Adds richness and moisture.
- Granulated sugar: Adds sweetness and helps create a tender, golden crumb.
- Eggs: Binds the ingredients together and provides moisture and richness.
- Cottage cheese: Blended smooth, it adds moisture, a subtle tang, and a creamy texture that makes the cake extra tender and fluffy. I use lowfat 1% milkfat cottage cheese in this recipe.
- Milk: Adds moisture and helps create a smooth batter.
- Lemon zest: Adds a fresh, bright citrus flavor and aroma.
- Freshly squeezed lemon juice: Provides tangy sweetness and further enhances the citrus flavor.
- Vanilla extract: Enhances the overall flavor and adds a warm, sweet depth that balances the lemon and lavender.
What does cottage cheese do in baking?
In baking, cottage cheese adds moisture, richness, and a subtle tang. It also contributes a tender, creamy texture. When blended smooth like in this loaf cake recipe, it can act like a lighter alternative to cream cheese or sour cream, keeping it soft and fluffy without being heavy.
Cottage cheese is also a good source of protein! If you're looking to increase the protein content in your baked goods, cottage cheese (and this delicious cottage cheese recipe!) will help you accomplish that goal.
Can I substitute lemon zest with lemon juice?
I tried this (on accident... I totally forgot to add the lemon zest), and I wouldn't recommend it. The lemon flavor is so faint without the lemon zest. That's what provides a concentrated burst of citrus flavor and aroma without adding extra moisture.
If you don't have a zester and are unable to use lemon zest, you can try using 1 teaspoon of lemon extract as a substitute.
Ingredients for the Lavender Glaze
- Powdered sugar: The sweet base of the glaze.
- Dried ground lavender: Imparts a subtle floral aroma and flavor. I use Kate Naturals Organic Lavender Flowers. Make sure it's culinary-grade lavender.
- Milk: Adds a touch of creaminess and thins the glaze to a pourable consistency, making it easy to drizzle while still allowing it to set nicely.
- Purple food coloring: Optionally, used to create a lavender hue. I use Wilton Violet Gel Food Coloring.
Baking with Lavender
Dried lavender is one of my favorite edible flowers to bake with. It feels sophisticated yet soothing and relaxing with it's unique aroma. With a distinct floral and herbal flavor, it's important to use lavender sparingly.
Rather than using fresh lavender, I use dried lavender in my lavender-infused desserts. It's easy to source and available year-round. Specifically, I use Kate Naturals Organic Lavender Flowers.
My Favorite Dried Organic Lavender Flowers for Baking
With 4.7 stars from over 8K reviews, these culinary-grade lavender buds are exactly what you need for all of my delicious lavender recipes.
Make sure you're choosing culinary or food-grade lavender. Look for specific language like "for baking," "for tea," "organic," and/or "culinary grade." If you can't find culinary lavender, then omit this ingredient.
To prepare the dried lavender for this homemade lavender glaze, you're going to want to grind it. You can use a spice grinder, coffee grinder, or mortar and pestle to reach your desired texture.
I prefer using a rolling pin to gently crush and grind the lavender buds after placing them in a zip-top bag. This method is fast, simple, and requires minimal cleanup—my kind of technique!
Equipment
Make sure to get these items out and ready before you dive in to baking the best lemon loaf with cottage cheese.
- Kitchen scale: A baker's sidekick! Using a kitchen scale to measure ingredients by weight ensures accurate proportions and perfectly textured loaf cake every time.
- Zester: This zester is one of the most-used and most-loved tools in our kitchen.
- Loaf pan: This is my trusted favorite loaf pan.
- Small blender: To make the cottage cheese nice and smooth, you'll need to blend it. I like using this Cuisinart Hand Blender with the chopper grinder attachment for simple cleanup.
- Stand mixer: A stand mixer makes creaming the butter and sugar super simple and hands free. You could also use an electric hand mixer.
My Favorite Loaf Pan
With 4.8 stars from almost 7K reviews, this USA Pan is what your kitchen needs.
Instructions
Making this lemon lavender loaf cake from scratch is so simple! Follow these instructions for the perfectly moist, soft and fluffy cottage cheese cake every time.
Make the Lemon Cake Batter
Mise en place. Start by lining your loaf pan with parchment paper. I like to use mini binder clips to secure the flaps in place. Just be sure you don't use any with plastic!
Prepare the lemon and cottage cheese. Zest and juice your lemon. In a small mixer, blend the cottage cheese until it's nice and smooth. I use this Cuisinart Hand Blender with the chopper grinder attachment.
Separately mix the dry and wet ingredients (minus the eggs). I like mixing the wet ingredients in a 2 cup glass measuring cup for easy pouring.
Cream the butter and sugar. I prefer using a stand mixer so I can do other things while it's doing all the hard work. Make sure to the butter and sugar together until the mixture is very light and fluffy (4-6 minutes). This helps give the loaf cake its fluffy texture.
Add the eggs one at a time. Scrape down the sides and bottom of the bowl to ensure everything's incorporated.
Add the dry and wet ingredients. To finish off the batter, alternate adding the dry and wet ingredients, starting and ending with the dry mixture. Be sure not to overmix! Stop mixing when the flour is just incorporated, then finish it off with a spatula to ensure it's all mixed together.
Bake. "Pour" the batter into your prepared loaf pan. I put pour in quotations because the batter will be quite thick. I end up using a spatula to scrape down the sides of the mixing bowl and plop it into the loaf pan. Smooth out the top of the batter with a spatula.
Bake the lemon cottage cheese cake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. I like to check around 45 minutes to make sure it's not baking faster than anticipated. To get the soft, fluffy, moist texture we all want, it's important not to overbake!
Cool. Let the lemon cake cool in the pan for 10 minutes. Then, using the parchment paper flaps, transfer it to a cooling rack to cool completely.
Make the Lavender Glaze
Prepare the lavender. To grind the lavender, I add a teaspoon to a zip-top bag and crush it with a rolling pin and between my fingers. I prefer a more rustic look, so this simple technique works the best for me. You could also use a mortar and pestle or spice grinder.
Whisk together the powdered sugar and ground dried lavender. If you're unsure about the lavender flavor, I recommend starting with ½ teaspoon. I personally enjoy the full teaspoon, but it's not for everyone!
Add the milk. Only add a little at a time and vigorously whisk between additions so it doesn't get too runny too quickly. You want it to be thicker than you think so that it doesn't run right off the cake. If it becomes too thin, you can always add a little bit more powdered sugar to thicken it up.
Add purple food coloring. You don't have to do this, but I like how the purple color hints at the lavender flavor. I use Wilton Violet Gel Food Coloring and add the tiniest amount with a toothpick.
Drizzle. Pour the lavender glaze over the lemon cottage cheese cake and allow it to set before serving. It looks best the day-of, so if you're planning to serve this to guests, I'd recommend adding the glaze that day.
Expert Baking Tips
- Use mini binder clips. These help hold down the flaps of your parchment paper in your loaf pan. Make sure they don't have plastic!
- Blend the cottage cheese until smooth. We want to avoid curds in the batter!
- Don't overmix the batter. Overmixing can lead to excess gluten development, resulting in a dense and tough cake. We want a light and fluffy cake!
- Be careful not to overbake. Start checking doneness at 45 minutes—ovens vary! I recommend using an oven thermometer to be sure your oven is at the correct internal temperature.
Storage & Freezing
If you're making this as a spring party dessert or an elegant garden party cake, wait until the day of serving to glaze the cake. It presents best the day-of!
Room Temperature: Store the loaf cake in an airtight container at room temperature for 2-3 days. If your kitchen is particularly warm or humid, it's best to refrigerate it to maintain freshness.
Refrigerator: For slightly longer storage, refrigerate the cake in an airtight container for up to 5 days. Let it come to room temperature before serving.
Freezing: Slice the cake and wrap slices individually in plastic wrap. Place the slices in a freezer-safe bag or container. Freeze for up to 2 months. Let a slice thaw at room temperature or give it a quick warm-up in the microwave.
Pro tip: If you're freezing the slices with the glaze already on, place the slices in the freezer on a baking sheet for 30 minutes before wrapping in plastic wrap. This helps avoid any sticking or smudging for the glaze.
Variations & Substitutions
Here are a few ways you could switch up this easy lemon loaf recipe.
- Homemade Lemon Glaze: Not a fan of lavender? Top it off with a lemon glaze. My lemon lavender cookies topped with lemon glaze describes the full recipe for lemon glaze.
- Lavender Sugar Topping: Swap the glaze for a sprinkle of lavender sugar before baking for a subtle floral crunch.
- Lemon Poppy Seed Loaf: Add 1-2 tablespoons of poppy seeds to the batter for texture and a classic combo.
- Greek Yogurt or Ricotta Cheese: If you don't want to use cottage cheese, both of these alternatives add similar moisture and tang.
- Lemon Juice in Glaze: Swap the milk for fresh lemon juice in the glaze for extra zing and a more citrus-forward flavor.
- Lavender Infused Whipped Cream: Want a lighter option? Serve each slice with a dollop of lavender-infused whipping cream on the side for a light and airy glaze alternative.
FAQs & Troubleshooting
Yes—if you're using cottage cheese in baking, especially in cakes or loaves, it's best to blend it until smooth. This removes the curds and creates a creamy texture that incorporates evenly into your batter. Unblended cottage cheese can leave small lumps and affect the final texture, making the crumb less uniform. A quick blitz in a blender or food processor makes a big difference for a tender, smooth result!
It likely needed more time in the oven. If the center of the loaf cake isn't fully set, it can collapse as it cools. Other common causes include overmixing the batter, opening the oven door too early, or an oven that runs too hot or too cool. To help your loaf stay tall and beautiful, mix gently, use an oven thermometer, don’t rush the bake, and resist the urge to peek too soon!
A dense loaf is often caused by overmixing the batter or using too much flour. When flour is overworked, it develops gluten, which leads to a tighter, heavier texture. Also, make sure your baking powder is fresh—expired leavening won’t give you that light, fluffy rise.
More Lemon Lavender Recipes
Did you fall in love with the bright floral combination of lemon and lavender? Try these other recipes:
More Loaf Cake Recipes
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Recipe
Lemon Cottage Cheese Cake with Lavender Glaze
Equipment
- Blender
Ingredients
Lemon Cottage Cheese Loaf Cake
- 1 ½ cups (188 g) all-purpose flour
- 1 ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (120 g) cottage cheese (blended smooth)
- ⅓ cup (80 ml) milk (room temperature)
- 1 Tablespoon lemon zest (~1 lemon)
- 2 Tablespoons fresh lemon juice (~½-1 lemon)
- 1 teaspoon vanilla extract
- ¾ cup (170 ¼ g) unsalted butter (room temperature)
- ¾ cup (150 g) granulated sugar
- 2 large eggs (room temperature)
Lavender Glaze
- 1 cup (115 g) powdered sugar
- ½-1 teaspoon ground dried lavender (culinary grade)
- 2 Tablespoons milk
- 1 drop purple gel icing coloring (optional)
Instructions
For the Lemon Cottage Cheese Loaf Cake
- Mise en place. Measure and prepare all ingredients. Preheat the oven to 350 degrees Fahrenheit. Line a 1 pound (8.5 x 4.5 x 2.75 inch) loaf pan with parchment paper. Measure and prepare all ingredients.
- Prepare the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix the wet ingredients. In a small bowl, whisk together the blended cottage cheese, milk, lemon zest, lemon juice, and vanilla extract. I typically do this in a 2 cup glass measuring cup for easy pouring later.
- Cream the butter and sugar. In a large bowl or stand mixer fitted with the paddle attachment, cream the butter and sugar until very light and fluffy (4-6 minutes). This helps give the loaf cake its fluffy texture.
- Add the eggs. Beat in the eggs one at a time. Scrape down the sides and bottom of the bowl, and mix again to incorporate.
- Combine the dry and wet ingredients. Alternate adding the dry ingredients and wet mixture to the butter/sugar/egg mixture. With the mixer running on low, start with ⅓ of the dry mix and stir gently. Add ½ the wet mixture and stir gently. Repeat, ending with the dry mix until it's just incorporated.Scrape down the bowl to ensure everything is incorporated, being careful not to overmix. The batter will be thick.
- Bake. Pour the batter into the prepared loaf pan, and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool. Let the loaf cake cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before adding the glaze.
For the Lavender Glaze
- Combine the dry ingredients. In a bowl, whisk together the powdered sugar and ground dried lavender. I recommend starting with ½ teaspoon of the lavender.
- Add the milk. Gradually add the milk, whisking until the glaze reaches your desired consistency. You want it to be thicker than you think so that it doesn't run right off the cake.If it's too thick, add a bit more milk. If it's too thin, add a bit more powdered sugar.
- Add purple food coloring. Optionally, use a bit of purple or violet food coloring to hint at the lavender flavor. I use Wilton Violet Gel Food Coloring. You only need a little! Start very small and add more to reach your desired shade.
- Drizzle. Drizzle the glaze over you loaf cake and allow it to set before serving.
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