Protein Lemon Drizzle Cake

Ingredients:

• 1 cup reduced fat almond flour
• 1/2 cup LAWhey Gold Protein (Vanilla)
• 1.5 tbsp coconut flour
• 1/2 tsp bicarbonate soda
• 1/2 tsp baking powder
• Pinch salt
• 3 eggs
• 3/4 cup stevia
• 2 tbsp butter
• 1 tsp lemon extract
• Juice of 2-3 lemons (to taste)
• 1/2 cup coconut oil, melted
• For the lemon sugar syrup
• Juice 3 lemons
• 3 tbsp xylitol
• Frosting
• 1 cup sugar-free icing sugar
• 2 tbsp semi skimmed milk
• Squeeze lemon juice (to taste)
• 1/2 tsp lemon extract

Method:

1) Preheat oven to 170 C and line a loaf tin with baking paper. Process the cake ingredients together until smooth, then pour into the loaf tin and bake for 35 – 45 minutes.

2) While the cake is baking, make the sugar syrup (optional) by heating the ingredients in a pan on a medium heat until a thick syrup forms. Set aside until the cake has cooked, then prick the loaf all over with a fork and liberally brush the syrup over with a pastry knife (you don’t need to use it all!). Leave to cool.

3) In the meantime, make the frosting by mixing together the ingredients until smooth, then drizzle over your cooled cake. Cut into slices and enjoy.