Soft High Protein Lemon Ricotta Cake
A moist and fluffy lemon ricotta cake packed with protein, perfect for a nourishing dessert or light breakfast treat.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) vanilla or unflavored protein powder (whey isolate or pea protein recommended)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs (room temperature)
- 1 cup (250g) whole milk ricotta cheese
- 1/2 cup (120g) plain Greek yogurt (full-fat preferred)
- 1/4 cup (50g) granulated sugar or coconut sugar
- 2 tablespoons melted unsalted butter (or coconut oil for dairy-free)
- Zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf or 8-inch cake pan with parchment paper.
- In a large bowl, whisk together the flour, protein powder, baking powder, and salt.
- In a separate bowl, beat the eggs until slightly frothy, about 1 minute.
- Stir in ricotta cheese, Greek yogurt, sugar, melted butter, lemon zest, lemon juice, and vanilla extract until combined.
- Gently fold the wet ingredients into the dry ingredients using a spatula until just combined; some lumps are okay.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, checking at 35 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature eggs for a lighter crumb. Be gentle when folding to keep the cake fluffy. Avoid overbaking to maintain moisture. Fresh lemon zest is essential for bright flavor. If batter is too thick, add a tablespoon of milk to loosen. For dairy-free, substitute ricotta and yogurt with plant-based alternatives and use coconut oil instead of butter.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 190
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 14
Keywords: lemon ricotta cake, high protein cake, moist lemon cake, healthy dessert, protein dessert, ricotta cake, lemon dessert