Fresh Lemon-Almond Protein Cake

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

Fresh Lemon-Almond Protein Cake

YOUR SOLIN GENERATED RECIPE

Fresh Lemon-Almond Protein Cake

A light and zesty protein cake that balances the nutty richness of almond flour with the bright tang of fresh lemon. This cake is perfect for a quick breakfast, a midday snack, or a light dinner treat, delivering a satisfying punch of protein while keeping the calorie count in check.

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NUTRITION

397kcal
Protein
31.5g
Fat
24.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (37g)

1 Egg (50g)

15g Whey Protein Powder (Vanilla)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 Fresh Lemon (zest and juice, 50g)

1/2 tsp Baking Powder (2.5g)

1/2 tsp Almond Extract (2g)

1 packet Stevia

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small cake pan or ramekin with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein powder, baking powder, and stevia.

  • 3

    In a separate bowl, beat the egg and mix in the Greek yogurt, fresh lemon juice, lemon zest, and almond extract until smooth.

  • 4

    Combine the wet ingredients with the dry ingredients, stirring gently until just incorporated. Avoid over-mixing to keep the cake light.

  • 5

    Pour the batter into the prepared pan and spread evenly.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the cake is set and a toothpick inserted in the center comes out clean.

  • 7

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

Fresh Lemon-Almond Protein Cake

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

Fresh Lemon-Almond Protein Cake

YOUR SOLIN GENERATED RECIPE

Fresh Lemon-Almond Protein Cake

A light and zesty protein cake that balances the nutty richness of almond flour with the bright tang of fresh lemon. This cake is perfect for a quick breakfast, a midday snack, or a light dinner treat, delivering a satisfying punch of protein while keeping the calorie count in check.

NUTRITION

397kcal
Protein
31.5g
Fat
24.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Almond Flour (37g)

1 Egg (50g)

15g Whey Protein Powder (Vanilla)

1/4 cup Plain Nonfat Greek Yogurt (60g)

1 Fresh Lemon (zest and juice, 50g)

1/2 tsp Baking Powder (2.5g)

1/2 tsp Almond Extract (2g)

1 packet Stevia

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and line a small cake pan or ramekin with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein powder, baking powder, and stevia.

  • 3

    In a separate bowl, beat the egg and mix in the Greek yogurt, fresh lemon juice, lemon zest, and almond extract until smooth.

  • 4

    Combine the wet ingredients with the dry ingredients, stirring gently until just incorporated. Avoid over-mixing to keep the cake light.

  • 5

    Pour the batter into the prepared pan and spread evenly.

  • 6

    Bake in the preheated oven for 18-22 minutes or until the cake is set and a toothpick inserted in the center comes out clean.

  • 7

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