For the cakes: 1/2 c “I can’t believe it’s not butter” light at room temperature, 1 c Swerve granular sugar, 3 large eggs, 1 Tbsp lemon juice, 2 Tbsp lemon zest, 2 tsp vanilla, 1/3 cup room temperature Greek yogurt, 2 scoops Protein Lemon Bar, 1 c almond flour, 1/4 tsp salt, 1/4 tsp baking soda, 1/4 tsp baking powder, cooking spray
For the icing: 1 scoop Protein Lemon Bar, 1/2 c Swerve confectioners sugar, juice from 1/2 lemon, 2 Tbsp water


Serving Size: 16

Preheat oven to 350 degree F. In a large mixing bowl, beat together butter and sugar until fluffy. Add eggs one at a time, gradually add lemon juice, zest and vanilla extract. In a separate bowl whisk together Protein Lemon Bar, almond flour, baking powder, baking soda and salt until well mixed. Slowly add Greek yogurt and flour mixture to the mixer. Spray small square baking pan (or other) wells with cooking spray and fill wells until 3/4 full. Bake for 40-45 minutes or until toothpick comes out clean. Ours filled 8 square wells. We chose to cut them in half after baking.
For the icing: Combine all ingredients together while cakes are cooling but once made, ice your cakes because the icing will harden a bit, setting nicely on top of the cake instead of making it soggy.

From the kitchen of: Denise Zanke