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Protein Raspberry Lemon Cake

A delicious and healthy dessert that combines protein with the bright flavors of raspberry and lemon, perfect for a guilt-free treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup vanilla protein powder whey or plant-based both work
  • 1 cup almond flour regular flour also works
  • 1/2 cup Greek yogurt plain or lemon
  • 1/4 cup honey or agave syrup use your favorite
  • 2 large eggs or flax eggs for a vegan option
  • 2 units lemons juice and zest needed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen raspberries no need to thaw if using frozen
  • 1/4 cup almond milk or any milk you have

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. In a bowl, combine eggs, Greek yogurt, honey, lemon zest, and lemon juice. Mix until smooth.
  3. Add protein powder, almond flour, baking powder, and salt. Stir quickly.
  4. Gradually mix in almond milk; the batter should be thicker than pancake batter.
  5. Gently fold in the raspberries.
  6. Pour the batter into a lined loaf pan or cake tin.
Baking
  1. Bake for 35-40 minutes, testing with a toothpick until it comes out mostly clean.
  2. Let it cool before slicing.

Notes

The cake actually improves after a night in the fridge. Store leftovers tightly covered in the fridge for 3-4 days. Individual slices can be wrapped and frozen.