4032
Calories
260g
FAT
324g
carbs
121g
protein
Ingredients
Equipment
Two 9 inch round cake pans
Ingredients
3/4 cup unsalted butter, softened (1 1/2 sticks)
1 1/2 stevia for baking sugar
15 ounces fat free milk ricotta
3 large eggs
1 scoop of lemon bar whey protein powder
1 teaspoon lemon zest (from one lemon)
1 teaspoon vanilla extract
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon Cream Cheese Frosting
8 ounces cream cheese
2 cups powdered sugar
2 tablespoons fresh squeezed lemon
1 teaspoon lemon zest (from one lemon)
1/2 – 1 scoop lemon bar whey protein
Directions
Preheat oven to 350 degrees. Butter and flour two 9 inch round cake pans and line bottom with a parchment round. Set aside.
In a stand up mixer or large bowl with an electric mixer, cream together the butter and sugar until well combined. Add the ricotta and blend until light and fluffy, about 5 minutes. Mix in the eggs, one at a time, incorporating well. Mix in the lemon zest, and vanilla.
In a seperate bowl, whisk the protein, flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet in two batches, until just combined.
Pour the batter into prepared pans and smooth as needed. Bake 30-35 minutes, or until the cake is set and a toothpick inserted comes out clean. Let cool in pan at least 10 minutes before turning out onto a wire rack to cool completely before frosting.
To make the Lemon Cream Cheese Frosting, in a large bowl combine the cream cheese, powdered sugar, lemon, protein and zest. Mix until well combined. Place one layer of the cooled cake on pedestal or cake plate and spread on about a cup of frosting. Place on the top layer of the cake and spread the remaining frosting all over the cake. Enjoy!
From the kitchen of: Jocelyn Diaz-Brooks
I made this today, freakin’ amazing! Soft, crumbly texture, bright lemon flavour. I ended up splitting the batch into 14 cupcakes and baking for 25 minutes, then will cut each in half and frost the same way. Froze a bunch by wrapping individually in cling film and putting in a ziplock, deliciousness for weeks to come.