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by Gazette staff

Food Forum

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Cottage Cheese Pound Cake

Linda Everett of Knoxville, Tenn., was looking for a recipe from the 1980s that she had misplaced. It’s for a pound cake made with cottage cheese. She told The Baltimore Sun the cake was “moist and tasty -- only needed a sprinkle of powdered sugar on top to make it the perfect dessert.”

Nancy Simmons of Salisbury, N.C., sent in a recipe she has used for many years for a cottage-cheese pound cake. Arguably, the best pound cakes are made with real butter, so her recipe was tested using a good-quality unsalted butter. The cake had a lovely texture and flavor. Making it in a bundt pan dresses this simple cake up some. Serve it with fresh berries and whipped cream, and you’ll have a perfect dessert.


3 cups sifted flour
1/4 teaspoon baking soda
1 cup butter or margarine, softened
1 cup cottage cheese, sieved
2 cups sugar
6 eggs, separated
1 teaspoon grated orange rind
1 teaspoon vanilla
confectioners’ sugar


Preheat oven to 300 degrees. Grease a 9-inch bundt pan. Sift flour and baking soda onto wax paper.

Using an electric mixer, beat butter or margarine and cottage cheese until smooth and creamy. Slowly beat in 2 cups sugar until fluffy. Beat in egg yolks, one at a time. Beat in orange rind, vanilla and flour mixture until well blended.

In a separate bowl, beat egg whites until stiff but not dry. Gently fold the beaten whites into cake batter. Spoon batter into prepared pan, smoothing top evenly. Bake for 1 1/2 hours or until top springs back when pressed lightly. Cool in pan on wire rack 10 minutes. Turn out onto rack and cool completely. Sprinkle with confectioners’ sugar before serving. Serves 16.
Per serving: 318 calories, 7 grams protein, 14 grams fat, 8 grams saturated fat, 43 grams carbohydrate, 1 gram fiber, 111 milligrams cholesterol, 105 milligrams sodium

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March 3, 2009
1:44 p.m.

[ Flag Post ]

"1 cup cottage cheese, sieved "...
Explanation, please. Just drained? Pushed thru? Thanx.

March 4, 2009
10:49 a.m.

[ Flag Post ]

I believe it means sieved. So the question then is why not just use ricotta to begin with?

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