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    Home > Blog > Protein Desserts > Protein Cake

    Easy Lemon Bundt Cake with Protein

    Updated: Mar 28, 2023 · Published: Feb 14, 2021 · By Andréa Marchese · This post may contain affiliate links · Leave a Comment

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    This Easy Lemon Bundt Cake with Protein is super delicious, and super easy to make! The cake is Proteinfull Baking's Classic Yellow Cake Mix, and the icing is a simple mix of confectioner's erythritol, lemon zest, and water.

    a slice of lemon-iced protein bundt cake on a plate with a gold form in front and the rest of the cake in the back and a lemon on the right
    Easy Lemon Bundt Cake with Protein made with Proteinfull Baking cake mix

    This 6-cup Bundt pan is the perfect size for the package of cake mix. This is my first protein bundt cake, and I was super excited that it didn't stick to the pan! All I did was use non-stick cooking spray, but I waited until just before putting the batter in the pan before spraying.

    The cake mix calls for 3 large eggs, 3 tablespoons oil or unsweetened applesauce, and ⅔ cup water. But there are also a couple of prep options on the package, so I encourage you to make it your way!

    Recipe

    a slice of lemon-iced protein bundt cake on a plate with a gold form in front and the rest of the cake in the back and a lemon on the right

    Easy Lemon Bundt Cake with Protein

    Andréa Marchese
    Makes 6 servings using a 6-cup Bundt pan.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 32 minutes mins
    Total Time 47 minutes mins
    Servings 6 servings

    Ingredients

    Cake:

    • 1 package Proteinfull Baking Classic Yellow cake mix
    • 3 large eggs beaten (there is an egg-white sub on the package)
    • 3 tablespoons oil or unsweetened applesauce
    • ⅔ cup water

    Icing:

    • ½ cup confectioners erythritol
    • 1 teaspoon lemon zest zest of one small lemon
    • 2 ½ tablespoons water add gradually, you may need slightly more or less

    Instructions
     

    • Preheat oven to 325˚F.
    • Combine cake mix with eggs, oil (or applesauce), and water. Mix just until no lumps remain.
    • Spray 6-cup bundt pan with non-stick cooking spray. Spray generously, but not so much that there are pools of oil on the bottom.
    • Bake for 28-32 minutes, just until the cake is fully cooked and the top is firm (and a toothpick comes out clean).
    • Let cool for about 10 minutes. Then use a narrow silicone spatula to separate the cake from the pan, and turn the cake onto a plate.
    • Let the cake cool completely.
    • Make the icing by mixing the confectioners erythritol, lemon zest, and 2 tablespoons water to start. Mix well, and see if you need the other ½ tablespoon water (or more) to get the thickness you desire.
    • Drizzle icing on cool cake, and enjoy! Store refrigerated.

    Notes

    The nutrition below is for the iced cake prepared with oil. For the applesauce prep, the nutrition is: Calories: 153kcal | Carbohydrates: 41g | Protein: 15g | Fat: 4g | Saturated Fat: 1.5g | Cholesterol: 110mg | Sodium: 310mg | Fiber: 8g | Sugar: 6g | Net Carbohydrates: 7g | Erythritol: 26g

    Nutrition

    Serving: 1/6 cake | Calories: 203kcal | Carbohydrates: 39g | Protein: 15g | Fat: 11g | Saturated Fat: 1.5g | Cholesterol: 110mg | Sodium: 310mg | Fiber: 8g | Sugar: 4g | Net Carbohydrates: 5g | Erythritol: 26g
    Tried this recipe?Please consider leaving a review!

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    andrea at the gym holding cupcakes

    Hi, I'm Andréa! I’ve been baking with protein powder since 2013, and I can give you all the top tips for creating delicious high protein snacks, desserts, and more.

    More about me →

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