This raspberry lemon cake is moist, tangy, and full of protein. It’s easy to make and perfect when you want a healthy and delicious treat.

My friend’s birthday was coming up. And, she just told me that she wanted one thing: something tangy and healthy.

She has been working very hard to reach her health goals, and she didn’t want to get off track simply because it was her birthday.

She knows that I’m always up for a challenge.

This protein raspberry lemon cake was everything that she asked for. Moist, fluffy, and loaded with juicy raspberry and a zesty lemon kick.

With 11 grams of protein per serving, this is perfect for anyone looking after their health goals but still wants to indulge in something tangy.

There are two important ingredients that help boost protein intake: Greek yogurt and vanilla protein powder.

Not only are they protein powerhouses, but they also add creaminess, moisture, and flavor to the batter, creating a one-of-a-kind cake.

I know that every bite you take is a delicious explosion of fresh, summery flavors.

The best thing is that it’s so easy to create. You don’t need to be a skillet baker to create this delicious treat.

So, whether you are looking for the perfect cake for your friend, a post-workout snack, or simply something to have along with your afternoon tea, this recipe is simply delicious.

Ingredients and Substitutes

All-purpose flour (1 1/2 cups) – You can replace it with a gluten-free flour to create a gluten-free cake or whole wheat flour if you want a more nutritious cake (but it will be a bit more dense).

Vanilla protein powder (1/2 cup) – If you don’t have protein powder, add the same quantity with all-purpose flour.

Baking powder (2 1/4 tsp) – Replace with 1 teaspoon of baking soda combined with 2 teaspoons of cream of tartar.

Eggs (2)

Egg white (1)

Granulated sugar (1 cup) – Swap with coconut sugar, honey, maple syrup, or a sugar-free alternative.

Butter, melted (6 tbsp) – You can also use ghee, coconut oil, olive oil, or unsweetened apple sauce if you want to reduce the fat content.

Plain Greek yogurt (1 1/4 cup) – Replace with non-dairy yogurt or sour cream to get a similar texture and flavor.

Pure vanilla extract (1 tsp) – If you want to change this up, you can use almond extract, maple extract, or seeds from the vanilla bean.

Lemon zest, finely grated (1 lemon) – Swap with lime zest or orange zest for a different citrus flavor.

Fresh raspberries, divided (2 cups) – Use any fresh berries of your choice, like blueberries, strawberries, or blackberries.

How to Make Protein Raspberry Lemon Cake

Step 1. Preheat your oven to 350°F and prepare an 8-inch springform pan by lining it with parchment paper and greasing the sides.

Grab a medium bowl and add the all-purpose flour, vanilla protein powder, and baking powder.

Step 2. Give the dry ingredients a good stir.

Step 3. In another bowl, add the eggs and egg whites.

Step 4. Add the granulated sugar and the melted butter.

Step 5. Whisk the ingredients until they are combined.

Step 6. Add the Greek yogurt, vanilla extract, and lemon zest.

Step 7. Give the ingredients another stir.

Step 8. Add the flour mix slowly to the egg mixture. I recommend using a sieve to sift it while you gradually add it to prevent any lumps.

Step 9. Mix as you add the ingredients. Just make sure you don’t overmix, otherwise it can result in a dense batter.

Don’t be scared if the batter is too thick; it should be thick, especially if you are using protein powder.

Step 10. Add 2/3 cup of the raspberries to the bowl you had the flour in. Add 1 tbsp of flour to coat them lightly.

Then, add the raspberries to the batter.

Step 11. Gently fold in the raspberries.

Step 12. Pour the batter into the springform pan. Grab a spatula to level it out.

Top the batter with the rest of the ½ cup of raspberries.

Step 13. Place in the oven and bake for 40-45 minutes until a toothpick comes out clean when you insert it in the middle. If the toothpick doesn’t come out clean, cook for another 5-10 minutes.

Step 14. When it’s all cooked, remove from the oven and sprinkle with powdered sugar to garnish. You can also add fresh raspberries and lemon zest on top before serving.

How I Would Modify This Recipe

• Add a Crumble Topping: To add more texture, prepare a simple crumble topping with oats, flour, sugar, and butter. Sprinkle it on top of the batter before you bake it.
• Do a Lemon Glaze: Once the cake cools down, whisk powdered sugar, a splash of milk (or lemon juice), and a bit of lemon zest to create a glaze. Drizzle it over the top to give it a special flair.
• Experiment with Spices: Add a pinch of cardamom or ground ginger to the dry ingredients.
• Add Nuts: For more texture, fold in ½ cup of chopped walnuts, pecans, or sliced almonds.

My Storage Tips

One of the good things is that you can keep this delicious treat at room temperature, in the fridge, or in the freezer. It just depends on how long you want to keep it for.

You can keep it at room temperature in an airtight container for up to 2-3 days. Or, if you want to keep it for longer, place it in the fridge for up to 5-6 days.

Place it in a freezer-safe bag (I recommend wrapping them tightly in plastic wrap and then aluminum foil) and keep them in the freezer for up to 3 months.

More Protein Dessert Recipes

• Flourless Blueberry Cottage Cheese Cake
• Flourless Chocolate Cake with Cottage Cheese
• Flourless Cottage Cheese Carrot Cake