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5 from 2 votes

Lemon Sheet Cake

Delicious lemon sheet cake with lemon icing.
Prep Time5 minutes
Cook Time20 minutes
Course: Dessert, Macro Friendly Recipes, Recipes
Cuisine: American
Diet: Low Calorie
Servings: 12 servings
Author: Krista Pool

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 use Clean Simple Eats (discount is stayfitmom)
  • 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, lemon juice, and lemon zest. 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 MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Lemon Sheet Cake.”

Nutrition

Serving: 92g | Calories: 211kcal | Carbohydrates: 36.4g | Protein: 10g | Fat: 3.5g | Fiber: 0.3g