Protein Flour Co.

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PFC Lemon Zest Loaf Cake

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PFC Lemon Zest Loaf Cake

Protein Flour Co.
A bright, zesty lemon loaf made with Protein Flour Co.blend. Lemon zest and a touch of juice give this loaf a fresh bakery-styleflavor. It’s perfect on its own or topped with a simple lemon glaze.
Print Recipe

Equipment

  • 1 8×4 or 9×5 Loaf Cake
  • 1 Blender or Food processor

Ingredients
  

  • 1 cup Protein Flour Co. blend
  • 1/2 cup yogurt plain or vanilla
  • 2 large eggs
  • 1/2 cup sugar
  • 1/3 cup oil
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1 –2 tablespoons lemon juice start with 1 tbsp and add up to 2 tbsp, reducing yogurt slightly if needed

Instructions
 

  • Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.
  • In a food processor or blender, add the yogurt, eggs, sugar, oil, vanilla, lemon zest, 1 tablespoon of lemon juice, baking powder, and Protein Flour Co. blend.
  • Blend until smooth. If the batter seems very thick, you can add up to 1 additional tablespoon of lemon juice and blend again.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake at 350°F for about 45–55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  • Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  • Optional: once cooled, drizzle with a simple glaze made from powdered sugar and a bit of lemon juice.

Notes

Because lemon juice adds extra liquid and acidity, start with 1 tablespoon and only add more if the batter still looks thick. Your Protein Flour blend absorbs moisture well, so the loaf should still bake up tender and not dense.