Ingredients
Produce
- 1 whole lemon (washed, ends trimmed, quartered)
Dry Ingredients
- 120 g FitFlour (or all-purpose flour)
- 60 g PE Science Vanilla Protein Powder (Whey/Casein blend)
- 65 g sugar substitute
- 1.5 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 3 large eggs
- 80 ml buttermilk
Method
- Preheat your oven to 350°F (175°C) and lightly grease your baking pan.
- Place the quartered lemon into your high-powered blender. Pulse until it forms a uniform, thick puree. Ensure all seeds are removed beforehand.
- Add the eggs and buttermilk to the blender. Blend on high for 30 seconds until the mixture is emulsified.
- Add the flour, protein powder, sugar substitute, baking powder, baking soda, and salt to the blender. Pulse just until combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Tip: Always use a Whey/Casein protein blend for the best texture. 100% Whey can lead to a rubbery cake.