Lemon Yoghurt Protein Cake

Lemon Yoghurt Protein Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 169.6
  • Total Fat: 9.6 g
  • Cholesterol: 40.7 mg
  • Sodium: 131.5 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 1.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Lemon Yoghurt Protein Cake calories by ingredient


Gluten free, high protein, no refined sugars and absolutely delicious! Gluten free, high protein, no refined sugars and absolutely delicious!
Number of Servings: 16


    4 eggs, separated
    1/2 cup maple syrup OR honey
    2 teaspoons vanilla extract
    2 teaspoons gluten free baking powder
    2.5 cups almond meal ( ground almonds / almond flour)
    1/2 cup protein powder (natural or vanilla flavour)
    500g low fat greek yoghurt (optional: strain overnight to remove excess liquid)
    1 tablespoon finely grated lemon zest
    1/3 cup lemon juice


1. Preheat oven to 170C (340 F).
2. Oil a 23cm (9 inch) square cake pan and line with baking paper.
3. Combine egg yolks, maple, vanilla, baking powder, almond meal, protein powder, and yoghurt in a large bowl.
4. Mix in lemon zest and juice.
5. Beat egg whites seperately until soft peaks then fold into the lemon cake mixture. This will lighten the cake and help it rise.
6. Pour into prepared cake pan and bake for 40 mins. Remove cake and cover with foil to prevent over-browning. Return to oven for a further 20 mins or until a skewer inserted in centre comes out clean.
7. Cool before turning out. Serve and enjoy. Will keep covered in the fridge for 1 week.

Serving Size: Makes 16 squares

Number of Servings: 16

Recipe submitted by SparkPeople user TUNZATROUBLE.