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One of the key ingredients in our High Protein Lemon Loaf Cake is almond flour. This gluten-free alternative to traditional wheat flour not only caters to those with gluten sensitivities but also brings a host of nutritional benefits. Almond flour is made from finely ground almonds, which are rich in healthy fats, fiber, and protein.

High Protein Lemon Loaf Cake

Indulge in a guilt-free delight with this High Protein Lemon Loaf Cake! Perfect for breakfast, post-workout snacks, or a sweet treat, this cake is packed with protein and wholesome ingredients. Made with almond flour, Greek yogurt, and natural sweeteners, every slice bursts with zesty lemon flavor. Enjoy a nutritious dessert that satisfies your sweet tooth while supporting your fitness goals. Try this easy recipe for a deliciously healthy treat! #HealthyEating #ProteinCake #LemonLoaf #FitnessFood #GuiltFreeDessert
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Ingredients
  

1 cup almond flour

1/2 cup protein powder (vanilla or unflavored)

1/2 cup Greek yogurt (plain)

1/2 cup honey or maple syrup

1/4 cup unsweetened applesauce

3 large eggs

1/4 cup lemon juice (freshly squeezed)

Zest of 2 lemons

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla extract

Optional: 1/4 cup sliced almonds or poppy seeds for topping

Instructions
 

Preheat your oven to 350°F (175°C) and grease a loaf pan with cooking spray or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the almond flour, protein powder, baking powder, baking soda, and salt. Whisk until well incorporated.

      In another bowl, mix together the Greek yogurt, honey (or maple syrup), applesauce, eggs, lemon juice, lemon zest, and vanilla extract. Use a hand whisk or electric mixer to blend until smooth.

        Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are perfectly fine.

          If you’re using almonds or poppy seeds, fold them into the batter at this point.

            Pour the batter into the prepared loaf pan and smooth out the top with a spatula.

              Bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it and cover with foil if the top starts to brown too quickly.

                Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                  Slice and serve your delicious High Protein Lemon Loaf Cake on its own, or with a drizzle of Greek yogurt and a sprinkle of lemon zest for extra flavor!

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices