It’s bright, zesty, and has a creamy cheesecake-like texture. This healthy recipe is high in protein, packing 12g of protein in just 195 calories and is gluten-free, making it perfect for a healthy sweet treat.
My friends love lemon cake.
But, I know some of them have worked hard on their health goals, and I didn’t want to be the one who made them go off track.
I made it a personal challenge to make a lemon cake that was packed in protein, lower in sugar, and so irresistible that they wouldn’t guess it was a healthier version.
Ingredients
- ▢6 medium eggs
- ▢3 cups unsweetened Greek yogurt low-fat
- ▢1 cup powdered sugar
- ▢1 cup cornstarch
- ▢1 lemon zested and juiced
Instructions
- Preheat the oven to 340F. Cover the 8-inch springform cake form with parchment paper.
- In a large bowl, whisk eggs, add Greek yogurt, and whisk the ingredients together, then sift powdered sugar and cornstarch into the bowl. Whisk all the ingredients together.
- Grate the zest of 1 lemon into the bowl and squeeze the juice into the bowl. Whisk to combine
- Pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the temperature to 350F and bake for another 20 minutes until the sides of the cake turn golden brown.
- Let the cake cool down inside the form for 2 hours, sprinkle with some lemon zest for extra flavor, and slice to serve. Afterward, store in the fridge covered.
Nutrition
Serving: 1 slice (4 oz) | Calories: 195kcal | Carbohydrates: 27g | Protein: 12g | Fat: 4g | Saturated Fat: 1.5g | Cholesterol: 60mg | Sodium: 90mg | Sugar: 21g