Fan Favorite Recipe Has Been Improved

Everyone loves my iced lemon loaf (or at least I think they fkn do), but I decided to go back to the drawing board and make it even better!

Here’s the recipe and video (in the video I saw some of the making process)…

97 Calorie High Protein Starbucks Iced Lemon Loaf

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✳️ Macros (makes 11 slices):

97 Cals, 9.5g Net Carbs, 2g Fat, 9.5g Protein

✳️ Ingredients for Wet Ingredients:

2 Medium Eggs

340g (1 1/2 Cup) Vanilla or Plain Nonfat Greek Yogurt

80mL (1/3 Cup) Almond Milk

45g (3 tbsp) Light Butter, Melted

15g (1 tbsp) Lemon Juice

✳️ Ingredients for Dry Ingredients:

120g (1 Cup) All Purpose Flour

96g (1/2 Cup) Granulated Sugar Substitute (I used Swerve)

62.5g (1 3/4 Scoop) Vanilla Whey/Casein Blend Protein Powder (@htlt code nickkaz)

4g (2/3 tsp) Baking Soda

2g (1/2 tsp) Baking Powder

✳️ Ingredients for Icing:

96g (1/2 Cup) Confectioners Sugar Substitute (I used Swerve)

30mL (3 tbsp) Almond Milk

15mL (1 tbsp) Lemon Juice

✳️ Directions:

1. Preheat oven to 350 degrees.

2. Grab mixing bowl. Add ingredients for wet ingredients. Mix thoroughly.

3. Grab another mixing bowl. Add ingredients for dry ingredients.

4. Add dry ingredients to wet ingredients.

5. Add mixture to long loaf tin with parchment paper or cooking spray. Bake at 350 degrees for 40 minutes.

6. Grab another mixing bowl. Add ingredients for frosting. Mix. Store in fridge while baking so it thickens.

7. Let it rest for 15 minutes. Top with mixed glaze. Slice into 11 slices. Store in fridge. Then enjoy!

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