Lemon Sheet Cake
Delicious lemon sheet cake with lemon icing.
Servings: 12 servings
Ingredients
For the Cake:
- 1 lemon cake mix (15.25 oz box- see notes)
- 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.”
- I originally always made this with Betty Crocker cake mix, but their boxes of cake mix keep shrinking in size at the grocery stores. I suggest looking for any brand cake mix you can find that is 15.25 ounces. If you can't find one, you'll just need to grab two boxes of the Betty Crocker and use the second to make up the difference (2 ounces is about 1/2 cup dry cake mix).
- If using vanilla cake mix, I suggest adding a little lemon extract(1/2 teaspoons) or some extra lemon juice and zest to your cake mix.
Nutrition
Serving: 92g | Calories: 211kcal | Carbohydrates: 36.4g | Protein: 10g | Fat: 3.5g | Fiber: 0.3g