Monday, September 6, 2010

Lemon Poppy Protein Cake

this little unassuming cake is not just your usual lemon poppy seed cake. not only is it light and moist and's THE BEST "protein cake" recipe i have come across as of yet...and i must say i have tried quite a few...bars, puddings, cupcakes, cookies, cakes, etc...ALOT! most cakes using protein powders come out dry or mealy or just plain awful, but this one is surprisingly good. friends i tested it on asked for the recipe...doubt they'll ever make it themselves, but nice to know they wanted it again.
if you're looking for something a little more healthy to start your day, a nice afternoon pick-me-up snack or a great light after dinner treat this is definitely worth the try. i used a 9 x 13 dark pan with parchment and made 16 servings. the approx. nutritional count (per 1/16th serving) 85 calories...8g protein...7.5 g carb...and a couple grams o' good fat from the coconut oil.
adapted from ...original recipe found here

• Cooking oil spray
• 1 1/3 cups white whole wheat flour (or gluten free flour)
i subbed in 1/3 cup almond flour
• 2 scoops vanilla whey protein powder
• 1 cup Splenda granulated or 2/3 cup sugar
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons lemon zest
• 1½ cups nonfat plain Greek yogurt
• ¾ cup unsweetened applesauce
• 1 tablespoon canola or macadamia nut oil...coconut oil
• 2 ½ teaspoons lemon extract
• 2 eggs...i used EGGBEATERS

1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray.
2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.
3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan.
4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not over bake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.
this saves very well. i kept it in the fridge for a few days and it was great, although it's SUPER good and moist the day of....isn't everything?


Federica said...

wow bellissima ricetta e foto straordinarie!!ciao!

Lisa said...


Jessica said...

This sounds really tasty. I'd like to make it vegan...would vegan yogurt work as well?

Kathryn said...

I am definitely impressed- that looks amazing! If you're interested in entering a Halloween recipe contest, I'd love to see what you come up with! You can go here to learn more about it.

jules said...

jessica...i think it would work if it's thick. greek yogurt is pretty thick. give it a try, i hope it works for ya. thanks for stopping by.

The Enchanted Cook said...

Um...WOW! Jules your stuff is freaking amazing! Your photos, your food, and even "Ruby's" writing!! Glad to have connected today!!

Susan and Abraham said...

first thanks for visiting me. second i have just started workouts at gym and i was looking for how to use my whey protein.... great this is bookmarked and i will certainly let you know how it went

Sophia said...

I've seen so many recipes lately for lemon desserts! So far, I think yours must be the best! The other one I really like is Ina Garten's Lemon Yogurt Cake. What do you think? Thanks again for sharing this delicious lemon recipe!

Jules and Ruby said...

sohia...i know Ina's cake is delicious. i like just about everything she makes. this cake is totally different, probably not as luscious and sweet, but this one is HEALTHY and GUILT-FREE and can satisfy a dessert craving. thanks for stopping by.

Georgie Fear RD said...

Hi! I just wanted to thank you for your kind words on my recipe and your amazing photos!!! They are so beautiful - I would like to ask if I could share them on my site, with credit to you and a link to your blog?

Let me know - you can contact me through :)


Georgie Fear RD

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