Lemon Coconut Pound Cake

  • 210
    calories
  • 22g
    protein
  • 9g
    fat
  • 6g
    net carbs

YIELDS:

Cake

  • 3 scoops Quest® Vanilla Milkshake Protein Powder
  • 1 Lemon Cream Pie Quest Bar®
  • 2 eggs
  • 2 egg whites
  • 1⁄3 cup nonfat Greek yogurt
  • 1⁄4 cup lemon juice
  • 1⁄3 cup zero-calorie sweetener
  • 1⁄4 cup low-fat buttermilk
  • 1 tablespoon coconut oil, melted
  • Zest of 2 lemons
  • 1 teaspoon vanilla extract
  • 1⁄4 cup coconut flour
  • 1⁄4 cup unsweetened low-fat shredded coconut
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • Nonstick cooking spray
  • 2 tablespoons flaked unsweetened coconut

Glaze

PREP:   COOK:

Cake

  1. Preheat oven to 350°F.
  2. In a medium bowl, whisk together eggs, egg whites, yogurt, lemon juice, sweetener, buttermilk, coconut oil, lemon zest, and vanilla extract.
  3. Add Quest Protein Powder®, coconut flour, shredded coconut, baking powder, baking soda, and salt. Mix well.
  4. Break Quest Bar® into small pieces and stir into batter.
  5. Coat an 8-by-4-inch loaf pan with cooking spray.
  6. Pour batter into pan and bake for 15 minutes.
  7. Remove and sprinkle with coconut flakes. Bake for 20 to 25 additional minutes, or until an inserted toothpick comes out clean. Let cool.

Glaze

  1. In a small bowl, mix all ingredients until smooth.

Assembly

  1. Remove cake from pan and place on a serving dish.
  2. Drizzle glaze over top of cake.
  3. Cut into six equal slices, and serve.

SERVING SIZE:

  • 210
  • 22g
  • 9g
  • 6g
  • 6g
  • 42%

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