Lemon ricotta loaf cake
70 min · 12 g protein · 124 cals / serving
A tender, sunny loaf cake with a soft, moist crumb that tastes of lemon zest and fresh ricotta, soaked while warm with a sharp lemon syrup. Ricotta and skyr do the work of the butter, so it stays soft for days.
Ingredients
- 2/3 cup part-skim ricotta
- 1 cup skyr, plain, or nonfat Greek yogurt
- 2 eggs
- 1 tbsp granulated sugar
- a generous 1/2 tsp stevia, pure stevia powder, or sweetener equal to 1/2 cup sugar
- zest of 2 lemons lemon zest
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 scoop (30 g) whey protein, vanilla or unflavoured
- 1 scoop (30 g) casein protein powder, vanilla or unflavoured; or use 60 g of a whey-casein blend in place of both
- 1 tbsp coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
Lemon syrup
- 2 tbsp lemon juice, from the zested lemons
- 1 1/2 tsp granulated sugar
Steps
- Heat the oven to 350°F. Line a 9×5-inch (23×13 cm) loaf pan with parchment.
- Whisk the ricotta, skyr, eggs, egg whites, sugar, stevia, lemon zest and vanilla together until smooth.
- Whisk the flour, whey and casein protein, coconut flour, baking powder and salt together and fold them into the wet mixture with a spatula until just combined; a few streaks are fine.
- Scrape into the pan and bake 50–55 minutes, until golden and a skewer in the centre comes out clean. If the top browns too fast, lay a sheet of foil over it for the last 15 minutes.
- While it bakes, stir the lemon juice and sugar together until the sugar dissolves. As soon as the cake comes out, poke holes all over the top with the skewer and brush the lemon syrup over it. Cool in the pan for 15 minutes, then lift out and cool completely.
Good to know
Part-skim or whole-milk ricotta?
Either. Whole-milk ricotta makes it a little richer, at about 50 instead of 54. Drain any watery ricotta in a sieve for 10 minutes first.
Can I add berries?
Fold in a cup of blueberries or raspberries, tossed in a spoonful of flour, at the end of step 3, and add 5 minutes to the baking time.
Why does mine look done but feel damp?
Protein cakes set quickly and stay moist. Trust the skewer, not the colour, and do not bake it longer to dry it out; it firms up as it cools.
Alternative
Per
- Calories
- 176
- Protein
- (41%)
- 18 g
- Fat
- (20%)
- 4 g
- Carbohydrates
- (39%)
- 17 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 266 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1239 kcal goes into the pot and 799 g of ingredients comes out as about 705 g of food: 176 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.