Low sugar lemon and ginger cake

    40 min

    This tastes a little bit like Italian cheesecake. If you're dieting, you don't necessarily need to avoid dessert completely...here's a light and tasty lemon cake made with less sugar than most cakes.

    33 people made this

    Serves: 6 

    • 3 eggs
    • 65g caster sugar
    • 1 teaspoon vanilla extract
    • 500g cottage cheese, drained
    • 80g plain flour
    • 1 lemon
    • 1 tablespoon candied lemon peel, finely chopped
    • 1 teaspoon ground ginger
    • 1 teaspoon salt

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to 240 C / Gas 9.
    2. Add the eggs, sugar and vanilla to a bowl. Whisk until white and fluffy.
    3. Add the chesse and flour to the bowl; mix well. Add the candied peel, lemon juice, salt and ginger; mix again.
    4. Transfer to a silicon mould (you don't need to grease the mould) or a lined cake tin. Bake for 30 minutes.
    5. Completely cool - it's even better you can refrigerate for a few hours.

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    Reviews in English (4)


    this is the worst cake ever!!!  -  28 Sep 2012


    Is all the egg needed, or just the egg white?  -  01 Oct 2012


    Just made this with a few substitutes and changes. Lost the candied lemon and went for stem ginger, added a touch of almond extract alongside the vanilla extract, topped with finely sliced stem ginger, a drizzle of lemon compote and a side of lemon sorbet. Not as heavy as I'd expected it to be - overall not bad, if not a recipe I'll fall back on every week.  -  27 Aug 2017