Light, fluffy and just sweet enough, this protein lemon cake is a dessert option approved by our dietitians. Thanks to egg whites and Greek yogurt, it's high in protein, making it ideal for a satisfying snack or a balanced breakfast. Love this recipe? Try our protein breakfast cake for a delicious change of pace.
Preparation
15
min
Cooking
50
min
Servings
10
Nutrition Facts (per serving)
Calories
160
Fat
5
Carbohydrates
23
Fibre
1
Protein
6
Sodium
200
Ingredients
- 430 ml (1 ¾ cups) all-purpose flour
- 5 ml (1 tsp) baking soda
- 1.25 ml (¼ tsp) salt
- 180 ml (¾ cup) plain Greek yogurt 2%
- 90 ml (6 tbsp) egg whites (about 3 whites)
- 60 ml (¼ cup) maple syrup
- 30 ml (2 tbsp) lemon juice
- 5 ml (1 tsp) lemon zest, grated
- 60 ml (¼ cup) unsalted butter, softened
- 5 ml (1 tsp) vanilla extract (optional)
Preparation
- Preheat the oven to 350°F (180°C). Grease a 23 x 13 cm (9 x 5 in.) loaf pan or line with parchment paper.
- In a bowl, combine flour, baking soda and salt. Set aside.
- In a large bowl, beat butter with maple syrup until smooth and creamy.
- Add egg whites, Greek yogurt, lemon zest, lemon juice and vanilla. Mix well.
- Add dry ingredients and stir just until combined.
- Pour batter into the prepared pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Keeps for 4 days in an airtight container in the refrigerator. Can be frozen for up to 3 months once sliced.
