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Protein Raspberry Lemon Cake Recipe

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★★★★★

4.7 from 342 reviews

A delightful Protein Raspberry Lemon Cake that combines the light zestiness of lemon with the fresh sweetness of raspberries, enriched with protein powder for a nutritious boost. Perfectly moist and tender, this cake is ideal for a healthy dessert or snack.

Ingredients

Scale

Dry 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)

Wet Ingredients

  • 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

Fruits

  • 2 cups fresh raspberries, divided

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper and grease the sides to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, vanilla protein powder, and baking powder thoroughly.
  3. Combine Wet Ingredients: In a large bowl, whisk together the eggs, egg white, granulated sugar, and melted butter until well combined and smooth.
  4. Add Yogurt and Flavorings: Stir in the Greek yogurt, vanilla extract, and lemon zest to the egg mixture and whisk until evenly incorporated.
  5. Incorporate Dry Mixture: Gradually sift the flour mixture into the wet ingredients, mixing gently with a whisk to combine. Avoid overmixing to maintain a tender batter. The batter will be thick, especially if protein powder is used.
  6. Prepare Raspberries: Toss 2/3 cup of the raspberries with 1 tablespoon of flour in the bowl previously used for the flour mixture. This helps prevent the berries from sinking during baking.
  7. Fold Raspberries Into Batter: Gently fold the floured raspberries into the thick cake batter to distribute them evenly.
  8. Transfer and Top: Pour the batter into the prepared springform pan and level it out. Top the cake with the remaining ½ cup of fresh raspberries, distributing them evenly on top.
  9. Bake the Cake: Bake the cake in the center of the oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. If not fully baked, continue baking for an additional 5 to 10 minutes.
  10. Cool and Serve: Remove the cake from the oven and let it cool inside the springform pan for 30 minutes. Carefully remove the sides of the pan. Optionally, dust with powdered sugar, garnish with fresh raspberries, and grate a little lemon zest over the top before serving.

Notes

  • Using protein powder increases the cake’s nutritional value and makes the batter thicker; omit or substitute with extra flour if desired.
  • Coating raspberries with flour prevents them from sinking in the batter.
  • Ensure not to overmix the batter to keep the cake light and tender.
  • The cake can be served warm or at room temperature and is delicious with a light dusting of powdered sugar.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: protein cake, raspberry lemon cake, healthy cake, Greek yogurt cake, protein powder dessert, lemon zest cake, baked protein dessert

Find it online: https://tastybynova.com/protein-raspberry-lemon-cake-recipe/