Description
This Meyer Lemon & Ricotta Protein Cake is a moist, creamy, high-protein, gluten-free cake made with ricotta cheese, Greek yogurt, almond flour, and fresh Meyer lemons. Perfect for breakfast, snack, or a healthy dessert with a bright citrus flavor and soft Italian-style crumb.
Ingredients
1 cup ricotta cheese
1/2 cup plain Greek yogurt
1/2 cup vanilla or unflavored protein powder
1 cup superfine almond flour
Juice of 2 Meyer lemons
Zest of 2 Meyer lemons
1/2 cup honey or maple syrup
1 teaspoon vanilla extract
3 large eggs
1 teaspoon baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line an 8-inch cake pan with parchment paper.
2. In a large bowl, whisk together ricotta cheese, Greek yogurt, honey or maple syrup, vanilla extract, eggs, lemon juice, and lemon zest until smooth.
3. Add almond flour, protein powder, baking powder, and salt.
4. Mix gently until a thick, smooth batter forms.
5. Pour batter into prepared cake pan and smooth the top.
6. Bake for 30–35 minutes until the center is set and the top is lightly golden.
7. Allow the cake to cool for 15–20 minutes before slicing.
8. Serve with Greek yogurt, berries, or a light lemon glaze if desired.
Notes
Use full-fat ricotta for the best creamy texture.
Do not overbake or the cake may become dry.
You can substitute regular lemons if Meyer lemons are unavailable.
Store in the refrigerator for up to 5 days.
This cake can be frozen in slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg