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Lemon Apricot Protein Loaf Cake

This healthier, Lemon Apricot Protein Loaf Cake is seemingly sinful, yet makes a rich and decadent snack or dessert anytime!

Lemon Apricot Protein Loaf Cake

A slice of rich, buttery, melt-in-my-mouth, homemade pound cake can make me swoon! Swoon to the point that I’m willing to ignore the fact that it is made with equal parts of butter, eggs, flour and sugar. And, I blame all that swooning on a boy.

Since we are in the month of red, heart shaped, everything, I will come clean and say my love for pound cake was ignited by a boy. But not any boy.

This was the boy of my dreams. I must have been around 12, (you didn’t think a boy could influence me at my ripe old age now, did ya?) and devouring every word of an article about the lead singer of my favorite band, Morten Harket; when I came across the tidbit that he was a pretty healthy eater with his only weakness being Madeira Cake!

Of course, back then I had no clue that Madeira Cake was synonymous with pound cake which was synonymous with my mom’s butter cake.

So, I went to the library and picked up as many cookbooks as I could find that had a recipe for Madeira Cake in them. Then, I tried my hand at making one. Well, let me just say that back then I was more talented in the art of water burning than I am now, so, my Madeira Cake never panned out.

Lemon Apricot Protein Loaf Cake

But, when my mom got light of what I was trying to do, she decided to bake me a bona fide Madeira Cake and one of her Butter Cakes. And – gosh darn it y’all – they were the same darn thing! The funny thing is prior to reading that article, I was always a chocolate cake kinda gal. The power of a teen crush – eh!?

Now you might be wondering if my yammering on about pound cake has anything to do with this Lemon Apricot Protein Loaf Cake?

Well, I’m sorry to be a killjoy, but, other than the fact that both are made in a loaf pan – there’s absolutely no co-relation at all. You see, this Lemon Apricot Protein Loaf Cake does not contain equal parts of flour, sugar, eggs and butter.

Lemon Apricot Protein Loaf Cake

In fact, it contains absolutely no butter!

And, I didn’t miss it (I am hoping you won’t either) because the lemon (juice and zest) and apricots add so much flavor to this loaf cake, while the ricotta makes it taste almost sinful!

But, that’s not all – I made this Lemon Apricot Loaf Cake as a tastier – yet healthier option to snack on and I added in Premier Protein‘s Vanilla Protein Powder to give each seemingly-sinful slice of this loaf cake a powerful protein punch as well!

Premier Protein is on a quest to help show everyone and anyone how a good source of protein can help them “tackle life’s daily challenges, feel their best and live the life they want”  Care to join them?

Please check out Premier Protein on Facebook • TwitterPinterest • Instagram as they have a ton of products and recipe ideas that can help ya incorporate a tad more protein into your day!

If you’ve looking for healthier treats, I so do hope you give this recipe a try.

While I enjoyed a slice of this Lemon Apricot Loaf Cake drizzled with some lemon icing, my daughter topped a warm slice of it with a scoop of vanilla ice cream before inhaling it!

Lemon Apricot Protein Loaf Cake

Lemon Apricot Protein Loaf Cake with Ricotta And a Giveaway!

Yield: 10 -12 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

This healthier, Lemon Apricot Protein Loaf Cake is seemingly sinful, yet makes a rich and decadent snack or dessert anytime!


  • 1/2 cup coconut oil, solid - no need to melt
  • 1/2 cup cane sugar
  • 3 eggs
  • 3/4 cup ricotta
  • 1/2 cup dried apricots, roughly chopped
  • 1 teaspoon grated lemon zest
  • 3 teaspoons fresh lemon juice
  • 1/2 cup Premier Protein Vanilla Protein Powder
  • 1-1/2 cups all purpose flour, I used a gluten free blend but feel free to use whichever
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the icing:
  • Powdered sugar and enough lemon juice to get it to an "icing consistency"


  1. Preheat oven to 325 degrees
  2. I lined the bottom of a loaf pan with parchment paper and greased the sides with coconut oil
  3. In a large bowl, cream the solid coconut oil and sugar (like you would butter and sugar) -I used an electric handheld mixer
  4. Add in the eggs one at a time, beating in between each
  5. Add in the lemon juice, lemon zest, ricotta and apricots and give it one good, quick, mix.
  6. Then, using a spatula, fold in the Premier Protein Vanilla Protein Powder, all purpose flour, baking powder and salt.
  7. Spoon/scrape into the loaf pan and let bake at 325 degrees for 50 minutes (or till toothpick inserted into center comes out clean).
  8. Let cool and drizzle on icing or dust with powdered sugar.
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 382Total Fat 15gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 3gCholesterol 63mgSodium 212mgCarbohydrates 50gFiber 1gSugar 28gProtein 13g

Did you make this recipe?

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Lemon Apricot Protein Loaf Cake

I’d love to know if you happen to make this recipe (or any other on here) so pretty please tag me @RunninSrilankan and #RunninSrilankan on InstagramTwitter &/or Facebook. And, if you haven’t yet, then please make sure to subscribe to my email list to have all sorts of eats, treats and delightful ramblings delivered right to your inbox! 

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Rajee Female Pandi

Friday 17th of February 2017

love the cake I never tried the shake

Ellen Casper

Thursday 16th of February 2017

I have not tried the banana flavor - this recipe looks so yummy!

amy rice

Thursday 16th of February 2017

I have never tried the banana, but I love the chocolate and using it in recipes could be delicious.

Audrey Stewart

Sunday 12th of February 2017

I haven't tried this, but that cake looks yummy. I do drink a protein shake for breakfast every morning.

Dominique Cloutier

Thursday 9th of February 2017

I have not tried it, but it sounds like a great flavor profile!