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Lemon Apricot Protein Loaf Cake with Ricotta And a Giveaway!

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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 10 -12 slices
Author: Shashi
This healthier, Lemon Apricot Protein Loaf Cake is seemingly sinful, yet makes a rich and decadent snack or dessert anytime!

Ingredients

  • 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"

Instructions

  • Preheat oven to 325 degrees
  • I lined the bottom of a loaf pan with parchment paper and greased the sides with coconut oil
  • In a large bowl, cream the solid coconut oil and sugar (like you would butter and sugar) -I used an electric handheld mixer
  • Add in the eggs one at a time, beating in between each
  • Add in the lemon juice, lemon zest, ricotta and apricots and give it one good, quick, mix.
  • Then, using a spatula, fold in the Premier Protein Vanilla Protein Powder, all purpose flour, baking powder and salt.
  • Spoon/scrape into the loaf pan and let bake at 325 degrees for 50 minutes (or till toothpick inserted into center comes out clean).
  • Let cool and drizzle on icing or dust with powdered sugar.
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