This moist lemon loaf has every chance of being on your dessert menu for a long time. Its tender and elastic crumb, pleasant creamy taste, delicate lemon-vanilla flavor and bright sweet and sour glaze simply cannot leave anyone indifferent.
I love this lemon cake for its simplicity and versatility. Round, square, loaf, heart/flower/teddy bear, small cupcakes in paper molds. And you can also diversify the taste by adding, for example, candied fruits, dried fruits, berries, nuts, orange peel, lime, or soak in rum (why not?).
If you like the way cottage cheese tastes in baking, I suggest you try other recipes from my blog:
All ingredients should be at room temperature, fresh and of high quality. Do not forget about vanilla (extract, or, in extreme cases, vanilla sugar) and lemon zest, they will make the cake very flavorful.
It is advisable to use cottage cheese as dry as possible. If the cottage cheese is too wet, the lemon loaf may not work, so if in doubt, it’s best to put it in a sieve beforehand and get rid of excess moisture.
Before preparing the lemon loaf, rub the cottage cheese through a sieve or blend it with a blender so that it is better distributed in the dough and does not remain lumpy. It is advisable to take soft cottage cheese, fat content and moisture content are not important.
The specified amount of products makes 1 medium lemon loaf, weighing about 1.2 kg.
Ingredients:
150 g of butter at room temperature
180 g of sugar
4 eggs
200 g of cottage cheese
a pinch of salt
1 tsp of vanilla extract
280 g of all-purpose flour
1 tsp of baking powder
0.5 tsp of baking soda
200 g of powdered sugar
3-4 tbsp of lemon juice
1 tbsp of hot water
Turn on the oven to preheat to 170°C.
Whip soft butter with sugar until fluffy and light, for 3–5 minutes.
Add eggs one by one, whipping the mass after each one.
Add cottage cheese, a pinch of salt, lemon zest, vanilla extract, mix everything thoroughly with a mixer.
Add sifted flour, baking powder and baking soda, mix.
Put the dough into a baking dish covered with parchment or greased with butter and dusted with flour.
Bake at 170°C for about 1 hour until a toothpick comes out dry. Cool on a wire rack or wooden board.
For the glaze, sift the powdered sugar, add the lemon juice, mix well, add hot water. If necessary, add more water or lemon juice until the desired consistency is obtained, but keep in mind that the glaze should not be too liquid.
Pour the glaze over the cooled lemon loaf, sprinkle with lemon zest on top or decorate to your liking.
Store the moist lemon loaf in an airtight container for up to 7 days in the refrigerator or up to 3 days at room temperature.
Enjoy your meal!
What do you think about this recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!
Moist Lemon Loaf | YellowMixer.com
Print RecipeIngredients
- 150 g of butter at room temperature
- 180 g of sugar
- 4 eggs
- 200 g of cottage cheese
- a pinch of salt
- 1 tsp of vanilla extract
- 280 g of all-purpose flour
- 1 tsp of baking powder
- 0.5 tsp of baking soda
- 200 g of powdered sugar
- 3-4 tbsp of lemon juice
- 1 tbsp of hot water
Instructions
Turn on the oven to preheat to 170°C.
Whip soft butter with sugar until fluffy and light, for 3–5 minutes.
Add eggs one by one, whipping the mass after each one.
Add cottage cheese, a pinch of salt, lemon zest, vanilla extract, mix everything thoroughly with a mixer.
Add sifted flour, baking powder and baking soda, mix.
Put the dough into a baking dish covered with parchment or greased with butter and dusted with flour.
Bake at 170°C for about 1 hour until a toothpick comes out dry. Cool on a wire rack or wooden board.
For the glaze, sift the powdered sugar, add the lemon juice, mix well, add hot water. If necessary, add more water or lemon juice until the desired consistency is obtained, but keep in mind that the glaze should not be too liquid.
Pour the glaze over the cooled lemon loaf, sprinkle with lemon zest on top or decorate to your liking.
Notes
Store the moist lemon loaf in an airtight container for up to 7 days in the refrigerator or up to 3 days at room temperature.
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