Name: Protein Raspberry Lemon Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup vanilla protein powder (or all-purpose flour if protein powder is unavailable); 2 1/4 tsp baking powder; 1 tbsp flour (for coating raspberries); 2 eggs + 1 egg white; 1 cup granulated sugar; 6 tbsp butter, melted; 1 1/4 cup plain Greek yogurt; 1 tsp pure vanilla extract; Lemon zest from 1 lemon, finely grated; 2 cups fresh raspberries, divided

Ingredients

1 1/2 cups all-purpose flour

1/2 cup vanilla protein powder or all-purpose flour if you don’t have protein powder

2 1/4 tsp baking powder

2 eggs + 1 egg white

1 cup granulated sugar

6 tbsp butter, melted

1 1/4 cup plain Greek yogurt

1 tsp pure vanilla extract

Lemon zest from 1 lemon, finely grated

2 cups fresh raspberries, divided

1 tbsp flour

Instructions

Step 1: Preheat the oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides to prevent sticking.

Step 2: In a medium bowl, whisk together the all-purpose flour, vanilla protein powder, and baking powder until well combined.

Step 3: In a large bowl, combine the eggs and egg white with the granulated sugar and melted butter. Whisk thoroughly until the mixture is smooth and slightly frothy.

Step 4: Add the Greek yogurt, vanilla extract, and lemon zest to the egg mixture. Whisk again to blend all the ingredients evenly.

Step 5: Gradually sift the flour mixture into the wet ingredients, folding gently with a whisk or spatula. Mix just until combined; avoid overmixing to keep the batter thick and tender.

Step 6: Place 2/3 cup of the raspberries in the medium bowl and toss them with 1 tablespoon of flour, coating them lightly to prevent sinking in the batter.

Step 7: Gently fold the floured raspberries into the batter, distributing them evenly without breaking them up.

Step 8: Pour the batter into the prepared springform pan, smoothing the top with a spatula. Sprinkle the remaining ½ cup of fresh raspberries over the surface.

Step 9: Bake in the center of the oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If needed, bake an additional 5-10 minutes.

Step 10: Remove the cake from the oven and let it cool in the pan for 30 minutes. Then carefully release the sides of the springform pan and transfer the cake to a serving plate.

Step 11 (Optional): Dust the cooled cake with powdered sugar, garnish with extra fresh raspberries, and sprinkle a bit of lemon zest before serving for an added fresh touch.

Tips & Variations

Use vanilla or plain protein powder depending on your flavor preference to adjust sweetness and texture.

For a dairy-free version, substitute Greek yogurt with coconut yogurt and use a vegan butter alternative.

Swap fresh raspberries with frozen ones if out of season, but toss them in flour while still frozen to reduce bleeding into the batter.

Add a tablespoon of poppy seeds to the batter for an extra crunch that complements the lemon flavor.

FAQs

Can I use a different type of flour for this cake?

Yes, you can substitute whole wheat flour or a gluten-free flour blend, but this may change the texture and baking time slightly. Adjust moisture if needed.

What if I don’t have a springform pan?

You can use a regular 8-inch cake pan; just be sure to grease it well and line the bottom with parchment to prevent sticking. The baking time remains roughly the same.