Lemon Protein Cake

Line pan. Line a loaf pan with parchment paper and set aside. If you choose to do cupcakes, line muffin tin with about 12 muffin liners.

Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, vanilla, yogurt, and coconut sugar until all incorporated. Whisk in avocado oil and lemon extract if using into the wet ingredients until that is also mixed in.

Mix the dry ingredients. Add the almond flour, cassava flour, protein powder, baking soda, baking powder and salt  to a separate medium mixing bowl. Whisk gently to combine.

Combine ingredients. Pour the dry ingredients into the wet ingredient bowl and fold the dry ingredient mixture into the wet ingredients using a silicone spatula until fully combined. Make sure there are no clumps of flour or protein powder.

Fold in. Next, fold in the lemon zest if using  into the muffin batter until all incorporated.

Pour batter. Pour the batter into the prepared parchment-lined cake pan (or muffin tin). If making cupcakes and not a loaf, I like to use a ¼ cup measuring cup to make sure muffins are uniform.

Bake. Bake the cake loaf for 35-40 minutes until a toothpick comes out clean when poked in the middle of the loaf. If making cupcakes, bake for about 18-22 minutes. 

Make the frosting. While the cake bakes, prepare the frosting. Add the softened cream cheese, greek yogurt (or Skyr), protein powder, powdered sugar, vanilla, and lemon juice to a medium mixing bowl. Whisk until perfectly smooth and combined.

Cool and frost. Allow the cake to fully cool before frosting. Spread the cream cheese frosting evenly over the top and garnish with additional lemon zest if desired.