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Jun
Enjoy a burst of citrusy delight with our Lemon Olive Oil Protein Cake. Full of zesty flavour and super moist on the inside, this cake perfectly balances the tartness of lemon with just the right amount of sweetness. Plus, it’s packed with protein, making it an ideal choice for meeting your daily protein needs while indulging in a delicious treat.
Ingredients
2 eggs, lightly beaten
1/4 cup olive oil
1/3 cup Sugar-free Maple syrup
1/4 cup fresh squeezed lemon juice
2 tsp lemon zest
1 tsp almond extract
1 ¾ cups almond flour
1/4 cup cornflour
4 scoops Tasteless Protein by Feel Good Protein
1/2 tsp bi-carb soda
1.5 tsp baking powder
1/4 tsp salt
Canola Oil
Method
1. Preheat oven to 180C.
2. Line a 6-inch cake pan or springform pan with parchment paper, making clean-up a breeze.
3. In a small mixing bowl, lightly beat 2 eggs.
4. In a separate mixing bowl, blend the beaten eggs, olive oil, maple syrup, lemon juice, lemon zest and almond extract until they are well combined.
5. Pour in the almond flour, coconut flour, Tasteless Protein, bi-carb soda, baking powder and salt. Stir them all together until you get a lovely, thick dough.
6. Transfer your batter to the prepared cake pan. Press it down gently with a small rubber spatula to create a smooth, flat top. Pop it in the oven to bake for 30-35 minutes or until a toothpick emerges clean.
7. Remove from the oven and let your cake cool in the pan for 5 minutes before transferring it to a wire rack. Remove the parchment paper and allow the cake to cool completely. Once cooled, feel free to sprinkle some powdered sugar on top or get fancy using lemon glaze. We also love adding extra lemon zest for a fresh, zesty touch. Enjoy the Lemon Olive Oil Protein Cake!
Macros
Total recipe weighs around 620g and makes 10 servings/slices.
Each slice:
Calories – 229
Protein – 10g
Carbs – 12g
Fat – 17g
Weight – 62g
