Snack

Lemon Yoghurt Protein Cake is for Snack.

Lemon Yoghurt Protein Cake takes 25 minutes to prepare.

Lemon Yoghurt Protein Cake takes 60 minutes to cook.

Lemon Yoghurt Protein Cake makes 16 servings.

The ingredients for Lemon Yoghurt Protein Cake are:

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

Here is how you make Lemon Yoghurt Protein Cake:

1. Preheat oven to 170?C (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 squaresNumber of Servings: 16Recipe submitted by SparkPeople user TUNZATROUBLE.

The nutritional information for Lemon Yoghurt Protein Cake is:

• 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

The dietary needs meet for Lemon Yoghurt Protein Cake is Gluten Free