Almond-Lemon Protein Loaf Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond-Lemon Protein Loaf Cake

YOUR SOLIN GENERATED RECIPE

Almond-Lemon Protein Loaf Cake

A moist, tangy protein-packed loaf cake with a delightful almond texture and zesty lemon brightness. Perfectly balanced to energize your day whether for breakfast, a quick lunch, or a satisfying dinner, this loaf cake offers a harmonious blend of wholesome almond flour, egg whites, and a hint of lemon for a refreshing lift.

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NUTRITION

495kcal
Protein
48.7g
Fat
22.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

4 large Egg Whites (132g)

1 scoop Whey Protein Powder, Lemon Flavor (30g)

1/2 cup Unsweetened Almond Milk (120g)

Juice and zest of 1 Lemon (50g)

1 teaspoon Baking Powder (4g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan or line it with parchment paper.

  • 2

    In a large bowl, whisk the egg whites until slightly frothy. Add the almond milk and mix until combined.

  • 3

    Stir in the almond flour, whey protein powder, and baking powder until a smooth batter forms.

  • 4

    Fold in the lemon juice and zest, ensuring an even distribution for a bright, tangy flavor.

  • 5

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

  • 6

    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the loaf cake to cool in the pan for 5 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.

Almond-Lemon Protein Loaf Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Almond-Lemon Protein Loaf Cake

YOUR SOLIN GENERATED RECIPE

Almond-Lemon Protein Loaf Cake

A moist, tangy protein-packed loaf cake with a delightful almond texture and zesty lemon brightness. Perfectly balanced to energize your day whether for breakfast, a quick lunch, or a satisfying dinner, this loaf cake offers a harmonious blend of wholesome almond flour, egg whites, and a hint of lemon for a refreshing lift.

NUTRITION

495kcal
Protein
48.7g
Fat
22.3g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

4 large Egg Whites (132g)

1 scoop Whey Protein Powder, Lemon Flavor (30g)

1/2 cup Unsweetened Almond Milk (120g)

Juice and zest of 1 Lemon (50g)

1 teaspoon Baking Powder (4g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan or line it with parchment paper.

  • 2

    In a large bowl, whisk the egg whites until slightly frothy. Add the almond milk and mix until combined.

  • 3

    Stir in the almond flour, whey protein powder, and baking powder until a smooth batter forms.

  • 4

    Fold in the lemon juice and zest, ensuring an even distribution for a bright, tangy flavor.

  • 5

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

  • 6

    Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the loaf cake to cool in the pan for 5 minutes before transferring to a wire rack. Slice and serve warm or at room temperature.