Lemon Loaf Cake

Macro per slice (6 serves)
~ 335 kcal · 20 g protein · 18 g carb · 20 g fat per slice

There’s something about a lemon loaf that just feels like comfort – bright, soft, slightly tangy and perfect with a tea or coffee. I make some version of this every few weeks, but this time I wanted a loaf that actually keeps me full, not one I inhale and then go hunting the pantry for round two.

It tastes like something from a café cabinet, but one slice gives you around 20g of protein, thanks to Greek yoghurt + vanilla protein powder. No chalky texture or strange aftertaste, just a plush, moist crumb with that clean lemon hit.

I slice mine into six pieces and keep it in the fridge for easy grab-and-go snacks through the week. It’s the perfect “I want cake but I also want to feel good after eating it” recipe.

You can leave it plain, dust with icing sugar, or go wild with glaze if you’re that kind of person – do whatever makes you happy.

Once it’s cooled, slice it up and stash it in the fridge – it keeps really well for about 5-6 days (if it lasts that long). I usually eat it cold but you can warm it for 15-30 seconds if you like that just-baked vibe. You can also dress it up with a lemon glaze, a swipe of yoghurt and honey, or leave it plain and let the lemon speak for itself.

Feel free to play with it, swap almonds for blueberries, change the vanilla to lemon protein, or add white choc chips if you want it more dessert-y. This recipe is meant to be one of those “set and forget” bakes that just lives in your weekly rotation and quietly makes eating well ridiculously easy.

What you’ll need…

Ingredients

• 3 large eggs
• 1 cup Greek yogurt (I used Chobani plain Greek yoghurt)
• 1-2 lemons (I used 2)
• 1 and ½ tablespoons lemon extract
• 3 scoops vanilla protein powder (I used Bulk Nutrients collagen protein)
• 1 cup all-purpose flour (I used gluten free)
• ½ cup butter at room temperature (I used the Westgold brand)
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup flaked almonds

Instructions

1. Preheat oven to 180°C
2. In a large bowl, whisk the eggs together
3. Add in the Greek yogurt and butter and lightly beat until smooth and combined
4. Add desired amount of lemon juice and/or zest (I used both)
5. Add in the flour, baking powder, salt, and stir until combined
6. Add in the almond flakes and any other additives of your choice
7. Pour the batter into the prepared loaf pan and bake for about 45-50 minutes, or until the top is set and a toothpick comes out clean or with a few moist crumbs but no batter. To help prevent excessive browning before serving
8. Enjoy!