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Flourless Protein Lemon Cake with lemon zest and protein-rich ingredients

Flourless Protein Lemon Cake

A delicious and healthy gluten-free dessert, perfect for increasing protein intake with a refreshing lemon flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Ensure eggs are at room temperature.
  • 1 cup almond flour Best for this recipe, but coconut flour can be an alternative.
  • 1/2 cup protein powder (vanilla or unflavored) Can substitute with chocolate protein powder for flavor variation.
  • 1/2 cup honey or maple syrup Sweetener choice.
  • 1/4 cup lemon juice Freshly squeezed is recommended.
  • 1 tablespoon lemon zest Don’t skip for flavor.
  • 1/4 teaspoon salt Enhances flavor.
  • 1 teaspoon baking powder

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
  2. In a large mixing bowl, whisk together the eggs, honey (or maple syrup), lemon juice, and lemon zest until well combined.
  3. In a separate bowl, mix the almond flour, protein powder, salt, and baking powder.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
  5. Pour the batter into the prepared cake pan.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool before removing it from the pan.
Serving
  1. You can serve this cake plain, or add a light dusting of powdered sugar on top.
  2. Fresh berries or a dollop of yogurt can also make great accompaniments.
  3. This cake pairs nicely with a cup of tea or coffee.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for about a week.