Lemon & Poppy Seed Almond Protein Cake

This zingy lemon protein cake made by food blogger Emily Wright might look fancy and time-consuming to make, but it is actually very simple and can be made using only one bowl - meaning no endless dirty dishes to wash! 

METHOD:

Pre-heat the oven to 180 degrees and grease a spring form cake tin.

Zest and juice 3 of the lemons, slicing the remaining lemon and setting it aside for decoration. Whisk the eggs in a large mixing bowl, before adding all of the remaining ingredients and combining well.

Pour the mixture into a greased cake tin and decorate with the sliced lemons on top.

Cook your cake for 45 minutes, making sure a sharp knife comes out clean when you check it. If you'd like to make the drizzle, simply put the lemon juice, zest and maple syrup in a small saucepan on a low heat on the stove for 5 minutes and serve warm or cold with a drizzle on top! 

This recipe was created by Emily Wright from The Wright Foodie. Emily is a mother of two and a qualified nutritional cook who enjoys creating healthy and wholesome recipes with maximum nutritional benefit. She runs cooking courses from her house in London for those with allergies, intolerances or who are stuck in a food rut and needs some fresh healthy inspiration! Follow Emily on Instagram and check out her blog.