Name: Protein Raspberry Lemon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup vanilla protein powder (or more all-purpose flour if not using protein powder); 2 1/4 teaspoons baking powder; 2 eggs + 1 egg white; 1 cup granulated sugar; 6 tablespoons butter, melted; 1 1/4 cups plain Greek yogurt; 1 teaspoon pure vanilla extract; Zest of 1 lemon, finely grated; 2 cups fresh raspberries, divided; 1 tablespoon flour (for coating raspberries)

This Protein Raspberry Lemon Cake is the perfect blend of tangy lemon zest and juicy raspberries packed into a soft, moist cake that’s as nutritious as it is delicious. With 11g of protein per slice and only 274 calories, it’s ideal for anyone wanting a healthier dessert that doesn’t compromise on flavor. Perfect for breakfast, post-workout snacks, or a light dessert.

Protein Raspberry Lemon Cake

Why You’ll Love This Recipe

High-protein and satisfying: Each slice packs 11 grams of protein.
Bright, fruity flavor: Lemon zest and fresh raspberries make every bite refreshing.
Moist and tender: Greek yogurt and butter keep the cake soft and flavorful.
Great for meal prep: Enjoy throughout the week as a healthy treat.
Easy to make: Simple ingredients and no-fuss steps make this cake approachable for any home baker.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
½ cup vanilla protein powder (or substitute with more flour)
2 ¼ teaspoons baking powder
2 eggs + 1 egg white
1 cup granulated sugar
6 tablespoons butter, melted
1 ¼ cups plain Greek yogurt
1 teaspoon pure vanilla extract
Zest of 1 lemon, finely grated
2 cups fresh raspberries, divided
1 tablespoon flour

Directions

Preheat the oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides.
In a medium bowl, whisk together the all-purpose flour, protein powder, and baking powder.
In a large bowl, whisk the eggs, egg white, sugar, and melted butter until well combined.
Stir in Greek yogurt, vanilla extract, and lemon zest until smooth.
Sift the dry ingredients into the wet ingredients gradually, mixing gently until just combined. Do not overmix. The batter will be thick, especially with protein powder.
Toss 2/3 cup of raspberries in 1 tablespoon of flour, then gently fold them into the batter.
Transfer the batter to the prepared springform pan and level the top. Scatter the remaining ½ cup of raspberries on top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If not done, bake for an additional 5–10 minutes.
Remove from the oven and let the cake cool in the pan for 30 minutes. Then remove it from the springform.
Optional: Dust with powdered sugar, garnish with fresh raspberries, and a bit more lemon zest before serving.

Servings and timing

Servings: 10 slices
Prep time: 15 minutes
Cook time: 45 minutes
Resting time: 30 minutes
Total time: 1 hour 30 minutes

Variations

Gluten-free: Use a gluten-free flour blend and ensure your protein powder is gluten-free.
Dairy-free: Substitute dairy-free yogurt and plant-based butter.
Berry swap: Try blueberries, blackberries, or chopped strawberries instead of raspberries.
Citrus twist: Add orange zest for a different citrus profile.
Extra protein: Use all protein powder in place of flour for a higher-protein version (texture may vary).

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, slice the cake and wrap individual pieces in plastic wrap, then freeze in a container for up to 2 months. Thaw at room temperature before serving.
Reheat slices in the microwave for about 10–15 seconds for a fresh-from-the-oven taste.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but don’t thaw them before adding or they’ll bleed too much into the batter.

What type of protein powder works best?

Vanilla whey or plant-based protein powders work well. Choose a mild flavor to complement the lemon and raspberry.

Can I make this cake without protein powder?

Absolutely. Just replace it with an equal amount of all-purpose flour.

Why do I need to coat the raspberries in flour?

This helps prevent them from sinking to the bottom of the cake while baking.

Can I make this in a different pan?

Yes, but baking time may vary. A 9-inch pan will result in a thinner cake; start checking for doneness around 35 minutes.

Is Greek yogurt necessary?

Greek yogurt adds moisture and protein, but you can substitute with sour cream or regular yogurt if needed.

How do I know when the cake is done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready.

Can I add a glaze?

Yes. A simple lemon glaze made with powdered sugar and lemon juice would complement this cake beautifully.

Is this good for breakfast or snacks?

Definitely. It’s a protein-rich option that feels indulgent without being overly sweet.

How do I keep the cake moist?

Avoid overbaking and be sure to use yogurt and butter as instructed. Storing it properly also helps maintain moisture.

Conclusion

This Protein Raspberry Lemon Cake is a delightful balance of nutrition and indulgence. With its tender crumb, vibrant citrus flavor, and bursts of juicy raspberries, it’s perfect for anyone looking to enjoy a sweet treat while staying on track with health goals. Whip it up once, and it’ll quickly become a go-to in your baking rotation.