Protein Raspberry Lemon Cake

Name: Protein Raspberry Lemon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 90 min
Yield: 10
Cuisine: American
Ingredients: 1 ½ cup All-Purpose Flour (1 1/2 cups all-purpose flour + 1 tbsp flour); ½ cup Vanilla Protein Powder (1/2 cup vanilla protein powder (or all-purpose flour if you don’t have protein powder)); 2 ¼ tsp Baking Powder (2 1/4 tsp baking powder); 1 piece Egg (2 eggs + 1 egg white); 1 cup Granulated Sugar (1 cup granulated sugar); 6 tbsp Unsalted Butter (6 tbsp butter (melted)); 1 ¼ cup Greek Yogurt (1 1/4 cup plain Greek yogurt); 1 tsp Vanilla (1 tsp pure vanilla extract); 1 piece Lemon (Lemon zest from 1 lemon (finely grated)); 2 cup Raspberry (2 cups fresh raspberries (divided))

A protein-boosted, moist lemon cake studded with fresh raspberries, baked in a springform pan.

90 minAmerican

Servings10

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Vegetarian
Pescatarian

Steps

1Preheat the oven to 350F. Line the bottom of the 8-inch springform pan with parchment paper and grease the sides.
2In a medium bowl, combine all-purpose flour, vanilla protein powder, and baking powder.
3In a large bowl, combine eggs and egg white with granulated sugar, melted butter. Whisk them well together until all the ingredients are well combined.
4Now, add in Greek yogurt, vanilla extract, lemon zest, and whisk until combined.
5Add the flour mixture slowly to the egg mixture, sift it using a sieve, and gradually mix with a whisk until all of the ingredients are combined. Do not overmix. The batter you’ll form will be thick, especially if you use protein powder.
6Add 2/3 cup of raspberries to the bowl where you had the flour. Add 1 tbsp of flour and coat the raspberries in it.
7Now, gently fold raspberries into the batter.
8Transfer the batter into the springform pan. Level it out and top up with the remaining ½ cup of raspberries.
9Bake in the center of the oven for 40-45 minutes until the toothpick comes out clean when you insert it in the middle of the cake. If not done, bake for another 5-10 minutes.
10Remove the cake from the oven and let it cool inside the springform for 30 minutes. Then, remove the cake from the springform.
11Optional: dust with powdered sugar, add fresh raspberries, and grate a little bit of lemon zest on top of the cake before serving.