Lemon Sheet Cake
on Sep 26, 2024
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Today I have a Lemon Sheet Cake recipe for you and you guys, it’s so dang good! Lemon cake is already delicious and for this recipe, I took a regular cake and added some protein to make it a little bit more macro friendly. But don’t worry, I made sure it still tastes amazing and now it has the added bonus of some protein to fit into your day! The cake is light and fluffy and the icing has just the right balance of lemon and sweetness. It really is SO good! This cake goes together so quckly and is so easy to make, it would be perfect for a family gathering or other get together. Go ahead and try it, you don’t be disappointed!
NUTRITIONAL INFORMATION / MACROS
Makes: 12 servings
Serving size: 1/12 of the cake (92g)
Calories: 211
Macros:10p / 36.4c / 3.5f (0.3 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up: Stay Fit Mom Lemon Sheet Cake to add this meal to your food diary.
Ingredients
For the Cake:
- Betty Crocker lemon cake mix
- Vanilla whey protein powder (I used Clean Simple Eats)
- Fairlife Fat Free Milk
- Plain non fat Greek yogurt
- Lemon
For the Icing:
- White chocolate chips
- Butter
- Fairlife fat free milk
- Vanilla whey protein powder (I used Clean Simple Eats)
- Lemon juice
- Lemon zest
Storing Instructions
If you can stay out of this Lemon Sheet Cake long enough to have any left over, you can cover it tightly with plastic wrap or transfer the leftover slices to an airtight container, it will stay fresh for a couple of days.
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Lemon Sheet Cake
Ingredients
For the Cake:
- 1 Betty Crocker lemon cake mix
- 2 scoops vanilla whey protein powder, I used Clean Simple Eats
- 1 1/2 cups Fairlife Fat Free Milk
- 150 g plain non fat Greek yogurt
- zest of 1 lemon
For the Icing:
- 4 tablespoons white chocolate chips, 56g
- 1 tablespoon butter
- 3 tablespoons Fairlife fat free milk
- 1 scoop vanilla whey protein powder, I used Clean Simple Eats
- 1/2 tablespoon lemon juice
- zest of 1 lemon
Instructions
- Preheat the oven to 350 degrees and line a 1/4 cookie sheet or 9X13 casserole dish with a sheet of parchment paper and spray with cooking spray.
- In a mixing bowl combine the cake ingredients. Pour into the pan and bake 25 minutes. Set aside to cool for 20 minutes.
- In a microwave safe bowl heat the chocolate chips and butter for 1 minute. Stir and reheat 15 seconds at a time if not melted. Stir in the milk. Slowly stir in the protein powder until no longer clumpy.
- Pour over the cake. Spread out in a nice even, thin layer. Sprinkle with more lemon zest and top with fresh lemon slices. Enjoy!
Notes
- Find in MyFitnessOal and the MacrosFirst app food database by searching, “Stay Fit Mom Lemon Sheet Cake.”
