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MacroChef

Macro-Friendly, High-Protein Recipes

Lemon Protein Cake

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The past few days have been really warm here in Indiana. I think it got to almost 60 degrees a couple days ago. It has definitely been quite a nice surprise to be able to ride outside in January. However, I think it looks like it is going to get back to the 20’s and low 30’s for the next couple weeks, but on the bright side, I am heading back out to Arizona in a couple weeks for my first race of the season.
  Lemon Protein Cake
Lemon Protein Cake
I was so spoiled riding in the 70 degree weather in Tucson for most of January. Not only was the weather great there, but the food was too. Sean and Olga Fowler, the chefs for Cannonade Pro Cycling Team, cooked at the camp I was at. They made some delicious lemon flavored desserts. They were so good, in fact, that I decided to make my very first lemon flavored recipe with this lemon protein cake.

  Lemon Protein Cake
I wasn’t quite sure how this recipe would turn out. I have never used lemon in any of my recipes before. In all the years and hundreds of recipes, I have never used lemon once. After making this amazing lemon protein cake, I am really wondering why I have never used it before. I think this cake could be one of my favorite cake recipes in a long time.
  Lemon Protein Cake
To finish off an amazing cake, I had to make a lemon glaze. It is super simple. Just a little bit of powdered sugar and lemon juice. Yep, just two ingredients. If you don’t want the little bit of extra sugar, you can omit the glaze. It will still taste delicious!
Lemon Protein Cake
Author: Spencer Miller
Prep time:
Cook time:
Total time:
Serves: 8 pieces
This healthy lemon protein cake is moist and dense with the perfect touch of lemon flavor and topped with a lemon glaze!
Ingredients
  • Lemon Cake
  • 1 cup (120g) oat flour
  • 1 scoop Beast Sports Nutrition vanilla protein powder
  • 3 tbsp. (21g) coconut flour
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 2 whole eggs
  • 1/2 cup vanilla Greek yogurt
  • 1/4 cup granulated stevia or erythritol
  • 1/4 cup pure maple syrup
  • 1/4 cup lemon juice (1 large lemon)
  • 2 tbsp. oil (I used olive oil)
  • zest of 1/2 lemon
  • Lemon Glaze
  • 3 tbsp. powdered sugar
  • 1/2 tbsp. lemon juice
  • 1/8 tsp. vanilla extract
Instructions
  1. Preheat oven to 350F. Mix flour, protein powder, coconut flour, baking powder, and cinnamon in a large bowl. In a separate bowl, add eggs, Greek yogurt, stevia, maple syrup, lemon juice, oil and lemon zest.
  2. Combine wet and dry ingredients. Gently fold together until a smooth batter forms. Be careful not to over mix.
  3. Line a 4×8 loaf pan with foil. Spray with nonstick spray. Pour batter into loaf pan. Bake for about 25 minutes or until a knife comes out clean.
  4. Let completely cool. Mix powdered sugar, lemon juice and vanilla extract to make lemon glaze. Drizzle over top of cake. Cut into 8 pieces and enjoy!
Serving size: 1 piece Calories: 180 Fat: 6 Carbohydrates: 23 Sugar: 10 Fiber: 3 Protein: 8

Comments

  1. Hi! I’m wondering what size of scoop is used for the protein powder? I will be using protein powder I already have on hand so I am at a loss as to how much to add.
    Thank you so much!