I had a friend over to bake recently, and she wanted to make a lemon cake with vanilla frosting. So we created this Lemon Protein Cake with Vanilla Yogurt Protein Frosting! (Look how creamy that frosting is!)
I labeled this cake as "intermediate" only because of the effort involved. It's a simple recipe, but sometimes I'm just too lazy to zest a lemon. :)
We used the Sun Warrior Warrior Blend protein powder, as I have been often lately. It has a great flavor and texture!
We baked the cake as one cake and cut it lengthwise to make layers, as I did with my Confetti Birthday Protein Cake. The creamy frosting hides any bumps in the baked cake.
If you like lemon, you'll love this moist and delicious Lemon Protein Cake with Vanilla Yogurt Protein Frosting. And check out the amazing macros!
Ingredients
Lemon Protein Cake:
- 8 large egg whites 264g
- zest of one lemon
- ¼ cup lemon juice 61g (1 ½ - 2 lemons)
- ⅓ cup fat-free Greek yogurt 76g
- 1 cup Warrior Blend Vanilla protein powder 100g
- ¼ cup almond meal 28g
- 1 teaspoon baking powder 5ml
Vanilla Yogurt Protein Frosting:
- 1 ½ cups fat-free Greek yogurt 340g
- ¾ cup natural vanilla whey protein powder 69g
- 2 teaspoons alcohol-free vanilla extract 10ml
Instructions
- Preheat oven to 325F (163C).
- Line a 7″ round baking pan (or similar size) with parchment paper (if not using silicone).
- Mix all the cake ingredients (by hand, electric mixer, or blender).
- Pour cake batter into pan.
- Bake at 325F (163C) for about 30 minutes, until the cake is firm to the touch and a toothpick comes out clean.
- While the cake is baking, make the frosting by mixing the ingredients until smooth.
- Set frosting in the freezer to firm up while the cake bakes and cools.
- Once cool, cut the cake lengthwise to make 2 layers.
- Frost bottom layer, then set top layer in place. Frost top and sides.
- Slice, and enjoy!
- Store in the refrigerator.
Notes
Almond meal can be made by pulsing almonds in a food processor. Sift out the large pieces and pulse again. Be careful not to overprocess, as this will give you almond butter.
Andréa
Hi Alexis,
I'm sorry, I didn't see this comment when it came in!
Yes, I think both of those things would affect the density of the cake. If you're using egg whites from a carton, I'd suggest using an electric beater for sure (not sure if you did). Also the pastry flour and almond meal are very different. I haven't used pastry flour in any of these recipes, as I'm trying to keep the carbs down, so I can't say for sure if there's a way to make the substitution work. But almond meal is just ground almonds, and that is very different texturally than a wheat flour. Let me know if I can be of further assistance. And apologies again for the delay in response!
:)
Andréa
Alexis
Hi Andrea! I just tried making this cake and it turned out pretty dense, not like in the picture, so I was wondering if you could possibly tell me where I went wrong? I did use organic egg whites from a carton and 1/3 cup ww pastry instead of almond meal, so would that affect it? Thanks!