Cottage Cheese Loaf Cake
This loaf is like a beloved baked cheese pudding, only in cake form and with a golden crust. The cheese keeps the crumb moist and tender, and lemon zest lifts its gentle tang. We always press the cheese through a sieve first, so the cake has no lumps and an almost creamy texture.
- Prep
- 20 min
- Cook
- 55 min
- Rest
- 40 min
- Total
- 1 h 55 min
- Servings
- 10
- Level
- Easy
- Per serving
- 275 kcal
Ingredients
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What to use instead
Orange zest can replace the lemon for a softer, sweeter flavour.
Makes: 1 loaf, 22 × 11 cm, 10 slices
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Method
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Step 1: Prepare the cheese
Heat the oven to 170°C (340°F), grease a 22 × 11 cm (2 lb) loaf tin and line it with baking paper. Press the cheese through a sieve or blitz it briefly in a blender until smooth.
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Step 2: Cream butter and sugar
Beat the soft butter with the sugar, lemon zest and vanilla for 3 minutes until pale and fluffy. Add the cheese and beat for another minute until evenly combined.
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Step 3: Beat in the eggs
Add the eggs one at a time, beating until smooth after each. The mixture may look slightly grainy, which is normal with cheese.
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Step 4: Fold in the flour
Mix the flour with the baking powder and salt and fold in with a spatula until smooth. The batter will be very thick, like stiff sour cream.
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Step 5: Bake the loaf
Spoon into the tin, level and bake for 50–55 minutes, until golden and a skewer from the centre comes out clean. If the top darkens too soon, cover it loosely with foil.
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Step 6: Cool and dust
Leave in the tin for 10 minutes, then cool on a rack for at least 30 minutes. Dust with powdered sugar before serving.
Tips & variations
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Tip
If your cheese is very wet, drain it in cheesecloth for 30 minutes; excess whey leaves the middle of the cake gummy.
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Variation
Fold in 80 g raisins, dried and tossed in flour, or 100 g fresh blueberries.
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Swap
Orange zest can replace the lemon for a softer, sweeter flavour.
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Storage
Because of the cheese, keep the loaf wrapped in the fridge for up to 4 days. Let it come to room temperature for 20 minutes before serving.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 275 kcal | 2,750 kcal |
| Protein | 9 g | 90 g |
| Fat | 12 g | 120 g |
| Carbohydrates | 31 g | 310 g |
Approximate values calculated from standard ingredient data.
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