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Greek Yogurt Lemon Cake

recipe 30 min
Total 314 Kcal 18 g protein 53 g carbs 3 g fat

Ingredients for serving

  • 31.3 g Wheat flour, white, all-purpose,.. 0.25 x cup (125g)
  • 42.5 g Yogurt, Greek, plain, nonfat 0.25 x container (170g)
  • 22 g Egg, whole, raw, fresh 0.5 x medium (44g)
  • 0.5 g Leavening agents, baking powder,.. 0.25 x tsp (2.5g)
  • 0.5 g Leavening agents, baking soda 0.25 x tsp (2.3g)
  • 25 g Sugars, powdered 0.25 x cup sifted (100g)
  • 7.5 g Lemon juice, raw 0.25 x fl oz (30.5g)
  • 0.5 g Lemon rind, grated 0.25 x tsp (2.0g)
  • 10.5 g Vanilla Protein Powder 0.5 x scoop (21g)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Prepare the cake pan by greasing with non stick oil and dusting with flour.
  • Sift flour, protein powder, baking powder and baking soda together.
  • Take a bowl and whisk together lemon juice, lemon zest, egg, sugar and Greek yogurt until smooth and creamy.
  • Now add the dry ingredients to the Greek yogurt mixture and mix with cut and fold method until incorporated.
  • Transfer the better into cake pan and bake for 30 minutes or until a tooth pick inserted comes out clean.
  • When the cake is ready remove from the oven and let it cool before removing from the pan.
  • When the cake is cool completely, cut slices and serve with raspberries and blueberries.

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