Protein Raspberry Lemon Cake

Protein Raspberry Lemon Cake: Light, Zesty, and Packed with Protein

If you love bright citrus flavors and sweet berries but want a dessert that fits a healthier lifestyle, this Protein Raspberry Lemon Cake is the perfect choice. It’s soft, moist, naturally refreshing, and boosted with protein—making it ideal for post-workout fuel, a balanced snack, or a lighter dessert.

The combination of tart lemon and juicy raspberries creates a refreshing flavor, while added protein helps keep you satisfied longer—without sacrificing taste.

Why You’ll Love This Protein Cake

High in protein without tasting artificial
Bright lemon flavor with fresh raspberries
Soft, moist texture
Perfect for meal prep
Lower in sugar than traditional cake

Ingredients

For the Cake

1½ cups oat flour (or blended rolled oats)
½ cup vanilla or unflavored protein powder (whey or plant-based)
2 large eggs
½ cup Greek yogurt (plain or vanilla)
⅓ cup honey or maple syrup
¼ cup coconut oil or melted butter
Zest of 1 large lemon
¼ cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh or frozen raspberries (lightly floured)

Optional Lemon Protein Glaze

½ cup powdered erythritol or powdered sugar
1–2 tablespoons lemon juice
1–2 tablespoons protein shake or milk

Equipment Needed

Mixing bowls
Whisk or electric mixer
Spatula
8×8-inch square pan or loaf pan
Parchment paper (optional)

Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C). Line or grease baking pan.

Step 2: Mix Dry Ingredients

In a bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk eggs, Greek yogurt, honey or maple syrup, melted oil, lemon zest, lemon juice, and vanilla until smooth.

Step 4: Combine Batter

Gradually mix dry ingredients into wet ingredients until fully combined. Gently fold in raspberries.

Step 5: Bake

Pour batter into prepared pan. Bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Step 6: Cool and Glaze

Allow cake to cool completely before adding glaze. Drizzle glaze on top if desired.

Tips for Best Results

Use a mild-flavored protein powder to avoid overpowering taste.
Do not overmix batter—this keeps the cake soft.
Toss raspberries in flour to prevent sinking.
Let cake cool fully before slicing for clean cuts.
Add extra lemon zest for stronger citrus flavor.

Variations

Low-Carb Version: Use almond flour and low-carb sweetener.
Vegan Version: Use plant protein and flax eggs.
Blueberry Lemon Protein Cake: Swap raspberries for blueberries.
Muffin Style: Divide batter into muffin cups; bake 18–22 minutes.

Storage

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze individual slices for up to 2 months.

Nutrition Estimate (Per Slice – 9 slices)

Calories: ~190
Protein: 10–12g
Carbohydrates: 20g
Fat: 7g
Fiber: 4g

Why This Cake Works

Greek yogurt adds moisture and protein, oat flour provides structure and fiber, and lemon juice keeps the cake light and refreshing. The raspberries add natural sweetness and antioxidants, making this cake both nutritious and indulgent.

Final Thoughts

This Protein Raspberry Lemon Cake proves that healthy baking can still be delicious and satisfying. Whether you enjoy it as a post-workout snack, afternoon treat, or light dessert, it delivers flavor, nutrition, and balance in every bite.