Nothing says "spring" like a refreshingly sweet slice of this Iced Lemon Protein Loaf! The lemon cake is incredibly moist and topped with a sweet but zesty icing. It's also gluten-free and low in fat, with 10 grams of protein per 120-calorie slice.
NOTES: We used gluten free flour but you can also use all-purpose flour, cake flour, fine oat flour, cassava flour, or sorghum flour.
Iced Lemon Protein Loaf
Makes 8 servings
2 scoops (70g) Metabolic Nutrition Protizyme in Vanilla Cake flavor
3/4 cup (90g) gluten free baking flour
1/2 cup calorie free sweetener (we used Swerve granulated)
2 tsp. baking powder
1/4 tsp. salt (optional)
2/3 cup nonfat plain Greek yogurt
2/3 cup unsweetened applesauce
1/3 cup egg whites
1/3 cup lemon juice
2 tbsp. lemon zest
1 tsp. vanilla extract
1/2 cup powdered sweetener (we used Swerve confectioner's)
2 tbsp. buttery spread (unsalted butter or vegan buttery spread)
2 tbsp. lemon juice
Lemon zest (to garnish)
Preheat your oven to 350 degrees F.
Whisk together dry ingredients (through salt) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix until no dry clumps remain.
Line a loaf pan with parchment paper (or spray with cooking spray) and pour batter in.
Bake for 45-50 minutes until a toothpick or knife inserted comes out clean.
While the loaf cools, combine frosting ingredients until smooth. Enjoy!
Calories (per slice, with icing): 120kcal, Fat: 2.7g, Sat fat: 0.8g, Carbs: 14g, Fiber: 1g, Sugar: 3g, Protein: 10g, Sodium: 206mg