Lemon Cake:
- 1 cup protein powder vanilla
- 3 large eggs
- 1 cup low-fat vanilla Greek yogurt
- 2 tablespoons lemon zest
- 1 and 1/2 tablespoons lemon extract
- 1/2 cup coconut oil
- 1 and 1/2 cups all-purpose flour or gluten-free
- 2 and 1/4 teaspoons baking powder
- 1/4 teaspoon salt
Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons lemon juice or more if needed for the perfect consistency
Directions:
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Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan, and set aside.
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In a large bowl, whisk together the protein powder, eggs, vanilla Greek yogurt, lemon zest, lemon extract, and oil until smooth and combined.
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Add in the flour, baking powder, salt, and stir until just combined; be sure not overmix. Overmixing can result in a tough cake. Some lumps will be present in the batter, but don’t try to stir them smooth.
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Pour the batter the prepared loaf pan and bake for about 45-50 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs but no batter. To help prevent excessive browning, loosely drape a piece of foil over the cake in the last 10 minutes of baking.
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Allow loaf cake on a wire rack for at least 20-30 minutes before drizzling it with the lemon glaze.
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To Make the Lemon Glaze:
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In a small bowl, whisk together the powdered sugar and lemon juice until smooth and combined. If needed more lemon juice or powdered sugar until the desired consistency is reached. Evenly drizzle glaze over bread before slicing and serving.
Serves 8
