Lemon Poppyseed Protein Cake

John made a recipe that he tweaked from Ask Georgie for Lemon Poppyseed Protein Bars.  I called them cake because his version came out more like this.

We had this for breakfast a month or so ago.  You could also have it for dessert!

The original recipe is here, and this is what John did. **

Dry ingredients
• 1 1/3 cups white whole wheat flour
•  2/3 cup sugar
• 30 grams plain whey protein powder (2 scoops)
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet ingredients:
•  1 cup of 1% milk
•  1/2 cup regular sour cream
• ¾ cup unsweetened applesauce
• 1 tablespoon  oil
• 2 ½ teaspoons lemon extract
• 2 eggs

Preheat oven to 350 F.  Coat a 9 x 9 inch square baking pan with cooking spray.

In a large bowl, mix together all of the dry ingredients and set aside.

In another bowl, mix all wet ingredients together really well.

Make a well in the center of the dry ingredients, then pour in the wet.  Fold the mixture together until moistened. If you over work the batter, these will be tough.

Pour the batter into the baking dish and bake for 40 – 45 minutes or until a toothpick comes out clean.  You may need to keep checking this.

Cool and cut into 9 pieces – cause I like the pieces big and I told John no more than 9 pieces in a 9 x 9 in pan  :mrgreen:   The texture is very moist.  It is definitely best served a little warm, so heat up your leftovers a little bit.

Nutritional Stats:  Based on 9 pieces.  Your results may vary based on protein powder and sour cream/milk. 

Per piece:  207 calories, 5.3 grams of fat, 29 grams of carbs,  2 grams of fiber, 8 grams of protein.

**(Changes made: Georgie uses Splenda, vanilla protein powder, and adds lemon zest.  John substituted the fat free greek yogurt with both the milk and the sour cream.  He used unflavored whey protein. He also used a smaller pan for thicker pieces.)

I topped mine with a bit of coconut butter.  😀

Be Sociable, Share!

16 thoughts on “Lemon Poppyseed Protein Cake

  1. Lisa

    I made lemon poppyseed bread a few weekends ago. It was my first time making it and it was pretty good. I also substituted the plain yogurt with plain greek yogurt.

  2. Jane

    Yum! I love the lemon poppyseed combo .. is it true you shouldn’t have poppy seed before a drug test? I just remember my last drug test I unintentionally had some poppyseeds and was drinking water like crazy to hopefully flush it out! lol
    Jane´s last blog post ..Ooooo pretty flowers!

  3. debby

    Yummy! I have had that bookmarked on Georgie’s site forever, but have never made it. I like your idea of making it more ‘cake-like.’ Whoever thought of putting poppy seeds and lemon together?
    debby´s last blog post ..Three Weeks from Today

  4. Joanne

    Mmmm… looks and sounds good. I’ve got some protein powder that we aren’t too crazy about. It would be a good idea to use it in baked goods to add protein and not alter flavor. Thanks for the reminder 🙂
    Have a great weekend. HOpe you get to ride outside although the weather looks a bit cold for it.

  5. Carol wagner

    Are these nutritional stats when using the splenda & greek yogurt in place of the milk & sour cream? This sounds & looks YUMMY!!!

Comments are closed.