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Lemon Coconut Pound Cake
210
calories
22
g
protein
9
g
fat
6
g
net carbs
Ingredients
Directions
Nutrition
Ingredients
YIELDS:
6 servings
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
3 teaspoons Quest® Vanilla Milkshake Protein Powder
3 tablespoons almond coconut milk
2 teaspoons lemon juice
2 teaspoons zero-calorie sweetener
1⁄2 teaspoon vanilla extract
Zest of 1 lemon
Directions
PREP:
10min
COOK:
40
min
Cake
Preheat oven to 350°F.
In a medium bowl, whisk together eggs, egg whites, yogurt, lemon juice, sweetener, buttermilk, coconut oil, lemon zest, and vanilla extract.
Add Quest Protein Powder®, coconut flour, shredded coconut, baking powder, baking soda, and salt. Mix well.
Break Quest Bar® into small pieces and stir into batter.
Coat an 8-by-4-inch loaf pan with cooking spray.
Pour batter into pan and bake for 15 minutes.
Remove and sprinkle with coconut flakes. Bake for 20 to 25 additional minutes, or until an inserted toothpick comes out clean. Let cool.
Glaze
In a small bowl, mix all ingredients until smooth.
Assembly
Remove cake from pan and place on a serving dish.
Drizzle glaze over top of cake.
Cut into six equal slices, and serve.
Nutrition
SERVING SIZE:
1 slice
Calories:
210
Protein:
22
g
Fat:
9
g
Net Carbs:
6
g
Fiber:
6
g
P/Cal:
42
%
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