Description
A bright and tender lemon cake with juicy raspberries and a light protein boost, making it a satisfying option for breakfast, snack time, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla protein powder
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup plain Greek yogurt
- 1/3 cup milk
- 1/3 cup light olive oil or neutral oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 tablespoon all-purpose flour, for coating raspberries
- 3/4 cup powdered sugar (optional glaze)
- 1 1/2 to 2 tablespoons fresh lemon juice (optional glaze)
- 1/2 teaspoon lemon zest (optional glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or 8×8-inch square pan with parchment paper.
- In a medium bowl, whisk together the flour, protein powder, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs and sugar until well combined and slightly lighter in texture.
- Add the Greek yogurt, milk, oil, lemon juice, lemon zest, and vanilla extract, then whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
- Toss the raspberries with 1 tablespoon flour in a small bowl, then gently fold them into the batter.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 to 36 minutes, until lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely.
- If using the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth, then drizzle over the cooled cake before slicing.
Notes
- Tossing the raspberries in flour helps keep them from sinking.
- Use vanilla whey or whey-blend protein powder for the softest texture.
- Frozen raspberries can be used straight from the freezer.
- Do not overbake, as extra protein powder can dry the cake out.
- This recipe can also be baked as muffins by reducing the baking time to 18 to 22 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 to 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 17 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
