Protein Rich Lemon Raspberry Pound Cake

Introduction

Indulge guilt-free with this modern take on a classic dessert—our High-Protein Lemon Raspberry Pound Cake. Infused with zesty lemon and vibrant raspberries, this loaf cake is not only deliciously moist but also a healthier option packed with protein from Greek yogurt. Perfect as a tea-time treat or a delightful dessert offering!
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Ingredients

🍋 1 lemon, zest only
🍶 125 ml 0% Greek yogurt
🥛 180 ml protein milk
🍚 100 g caster sugar
🍪 1/2 tsp lemon or vanilla extract
🫒 3 tbsp vegetable oil
🍋 3 tbsp lemon juice
🌾 250 g flour
🥄 1 1/2 tsp baking powder
🥄 1/4 tsp baking soda
🧂 1/4 tsp salt
🍇 150 g raspberries 100 g for batter, remaining for top
🍚 50 g icing sugar (for icing)
🍋 1 1/2 tbsp lemon juice plus more to thin if needed ( for icing)
🍋 2 tbsp lemon zest (for icing)

Instructions

1- Preheat and Prepare:

Preheat your oven to 180°C/360°F.
Grease and line a standard loaf tin for effortless cake removal later.

2- Mix Wet Ingredients:

In a large mixing bowl, whisk together milk, caster sugar, lemon or vanilla extract, vegetable oil, lemon juice, Greek yogurt, and lemon zest until smooth and well combined.

3- Combine Dry Ingredients:

In a separate bowl, sift together flour, baking powder, baking soda, and salt.

4- Create the Batter:

Gradually incorporate the dry mixture into the wet mixture.
Mix until just combined to avoid overworking the batter.

5- Add the Raspberries:

Gently fold in 100 g of raspberries into the batter.

6- Bake:

Pour the batter into the prepared loaf tin.
Evenly scatter the remaining raspberries over the top.
Bake for 55 minutes, or until a knife inserted into the center comes out clean.
TIP: Cover with foil after 30 minutes to prevent the raspberries on top from burning.

7- Cool: