So, it’s high time we bake something together, don’t you think so too?
As I got my new favorite beverage at Starbucks some weeks ago, an oatmilk latte with an additional shot of espresso (absolutely recommend it ommmmnomnom), I was scanning the cakes in the showcase. Since it has already been very warm and sunny outside for days, I was craving something rather fresh and light. So, my eyes had to stop at the lemon drizzle cake. But instead of getting a piece of this sugar loaded treat, I went home and made my very own, healthy and protein loaded lemon cake, which to me is just as amazing as the one from Starbucks – and it’s totally guilt free 😉
Here’s what you gonna need for approx. 12 pieces
For the cake
2 eggs
250 g full or semi fat curd
zest and juice of 2 bio lemons
150 g spelt flour
50 g neutral protein powder (can be vanilla flavor as well)
7 g baking powder
liquid sweetener as desired
50 ml milk of choice
For the topping
zest of 1 bio lemon
250 g full or semi fat curd
juice of half a bio lemon
liquid sweetener as desired (I also used lemon cheesecake flavedrops which are amazing for this recipe)
1 serving instant galantine
Directions
1. Simply whisk together all the ingredients for the dough and bake it on 180 °C for approx. 20 mins. Simply check if the cake is ready by sticking a wooden wand into the cake. If it comes out clean, the cake is ready to be taken out.
2. stab the surface of the cake several times with the for and then pour the milk evenly over the cake.
3. Let it cool completely !!! (Very important!)
4. Now whisk together all the ingredients for the topping.
5. Once the cake has cooled completely, spread the cream evenly over the top and decorate as desired. Let it sit in the fridge for at least 3 hours.
Enjoy and share!
xoxo
Helena
