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Easy Raspberry Lemon Cake, high protein recipe with fresh berries and lemon flavor.

Raspberry Lemon Cake

A bright and sweet cake that's high in protein and perfect for satisfying afternoon cravings without the sugar crash.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs Room temperature
  • 1 cup plain Greek yogurt Or vanilla if preferred
  • 1/3 cup maple syrup Or honey
  • 1/4 cup neutral oil Avocado or light olive oil or melted butter
  • 1 to 2 lemons (zest) Zest from 1 to 2 lemons
  • 3 tablespoons lemon juice Freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup vanilla whey protein powder Or unflavored
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 to 1 1/4 cups raspberries Fresh or frozen
Optional Lemon Glaze
  • 1 cup powdered sugar For glaze
  • 1-2 tablespoons lemon juice For glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper. Grease the sides as well.
  2. In a large bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), oil, lemon zest, lemon juice, and vanilla extract until smooth.
  3. Add in the flour, protein powder, baking powder, and salt. Stir just until there are no dry flour streaks remaining; do not overmix.
  4. Toss the raspberries with 1 teaspoon of flour to prevent sinking, then gently fold them into the batter.
Baking
  1. Pour the batter into the prepared cake pan and bake for 28 to 38 minutes, or until a toothpick comes out mostly clean.
  2. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
  3. If desired, drizzle the optional lemon glaze over the cake once fully cooled.

Notes

This cake is great for batch baking and can be stored covered at room temperature for 1 day, or in an airtight container in the fridge for up to 5 days. It also freezes well for up to 2 months.