LEMON PROTEIN CAKE

A cake, a little bit of a treat but slightly healthier. I used half the sugar you would normally put in a cake and it has 11 grams of protein per slice. That doesn’t mean you have to compensate in flavor of course. It is a very fresh, tasty and summery lemon cake. I’m a big fan!

Ingredients:
100 grams of butter or margarine at room temperature
200 grams of sugar
300 grams of flour
1 tablespoon baking powder
zest of 2 lemons
100 grams of whey protein powder
250 ml oat milk
pinch of salt
4 eggs (only the whites)

Ingredients icing (optional):
200 grams of powdered sugar
juice of 1 lemon

  1. Preheat the oven to 170 degrees.
  2. In a large bowl, mix together the butter and sugar until the sugar is well incorporated.
  3. Then add the oat milk and mix again. It looks like it won’t come together now but that will all be fine later, promised!
  4. Add the lemon zest, salt, flour, protein powder and baking powder and mix well.
  5. Finally in a separate bowl we will whisk the egg whites of the eggs, this must be done in a clean fat-free bowl. Beat until it is completely stiff, it looks a bit like merengue.
  6. Combine the mixture with the whipped egg whites but do this carefully. Fold it in instead of beating.
  7. Grease the cake pan with a little bit of a neutral oil or butter and put the batter into the pan.
  8. 45 minutes in the oven and your cake is ready.
  9. To make the optional icing, simply combine the 2 ingredients, stir well and pour over the cake when it has cooled completely.

I first tasted a piece of the cake without the icing and then a piece with and I have to say I think both super tasty. The icing immediately makes it a lot sweeter and what I really like about this cake is that you don’t feel like you’re taking a whole bite of sugar. (Which is sometimes tasty of course.) But for lovers of a not too sweet treat this recipe is yours!

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