There’s something so uplifting about the scent of fresh lemons wafting through the kitchen! This Lemon Protein Oatmeal Cake is a perfect balance of zesty citrus flavor, natural sweetness, and wholesome ingredients. It’s light yet satisfying, packed with protein, and naturally gluten-free if you use certified oat flour.
Whether you’re looking for a nutritious breakfast option, a post-workout snack, or a guilt-free dessert, this cake fits the bill! It’s soft, moist, and bursting with bright lemon flavor—seriously, you’ll want a second slice. Let’s dive into the details!
Why You’ll Love This Lemon Protein Oatmeal Cake
High in protein – Thanks to the protein powder and eggs (or flax eggs for a vegan twist), this cake is a satisfying treat that keeps you energized
Naturally sweetened – No refined sugars here! Maple syrup or honey adds just the right amount of sweetness
Wholesome and gluten-free – Using oat flour makes this cake nutrient-dense while keeping it naturally gluten-free (if using certified GF oats)
Moist and fluffy – The combination of almond milk, eggs, and lemon juice keeps this cake delightfully soft
Vibrant lemon flavor – Fresh lemon zest and juice infuse every bite with a tangy brightness!
Ingredients You’ll Need
- 1 ½ cups (150g) oat flour (blend rolled oats if needed)
- ¼ cup (30g) vanilla protein powder
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup (60ml) maple syrup (or honey)
- 2 large eggs (or flax eggs for a vegan option)
- ¾ cup (180ml) almond milk (or any milk of choice)
- Zest of 1 lemon
- ¼ cup (60ml) fresh lemon juice
Kitchen Tools You’ll Need
- Mixing bowls
- Whisk or electric mixer
- Measuring cups & spoons
- 8-inch (20cm) round or square baking dish
- Parchment paper (optional, for easy removal)
- Oven
How to Make Lemon Protein Oatmeal Cake
Step 1: Prep the Oven & Baking Dish
Preheat your oven to 350°F (175°C). Grease your baking dish lightly or line it with parchment paper for easy removal
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, and salt until well combined
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the eggs, maple syrup, almond milk, lemon zest, and lemon juice until smooth. The lemon juice might slightly curdle the milk—that’s totally fine!
Step 4: Mix Everything Together
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake fluffy!
Step 5: Bake to Perfection
Pour the batter into your prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean
Step 6: Cool & Enjoy!
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and serve warm, or let it cool completely for a firmer texture
What to Serve with This Lemon Protein Oatmeal Cake
This cake is delicious on its own, but here are a few ways to make it even better
- A drizzle of Greek yogurt & honey for extra protein and creaminess
- Fresh berries like raspberries, blueberries, or strawberries
- A dusting of powdered sugar for a touch of elegance
- A dollop of almond or peanut butter for a heartier snack
Tips for the Best Lemon Protein Oatmeal Cake
Use fresh lemon juice & zest – The brightness of fresh citrus is key to this cake’s flavor
Don’t overmix the batter – Overmixing can make the cake dense instead of fluffy
Check for doneness early – Every oven is different, so start checking around 25 minutes
Adjust the sweetness – If you like a sweeter cake, add an extra tablespoon of maple syrup or honey
How to Store Your Lemon Protein Oatmeal Cake
Room temperature: Store in an airtight container for up to 2 days
Refrigerator: Keep in the fridge for 5-6 days
Freezer: Slice and freeze individual portions for up to 3 months. Simply thaw and enjoy!
Frequently Asked Questions
Can I make this cake vegan?
Yes! Just replace the eggs with flax eggs (2 tbsp ground flax + 6 tbsp water, let sit for 5 minutes)
What type of protein powder works best?
A vanilla plant-based or whey protein powder works great. If using unsweetened protein, you may want to add an extra tablespoon of maple syrup
Can I use a different flour?
Oat flour works best for texture, but almond flour can be used for a softer cake. Avoid coconut flour, as it absorbs too much liquid
How do I make this into muffins?
Simply pour the batter into lined muffin tins and bake at 350°F (175°C) for 15-18 minutes
More Delicious Recipes to Try
If you love this Lemon Protein Oatmeal Cake, check out these other wholesome treats!
- Chewy Snickerdoodle Cookie Bars – Soft, cinnamon-sugar goodness in every bite!
- Oatmeal Cake – Another easy and comforting oat-based dessert
- Flourless Apple Cinnamon Cake – A naturally sweet, cozy cake with warm spices
Final Thoughts
This Lemon Protein Oatmeal Cake is proof that healthy can be delicious! It’s easy to make, packed with wholesome ingredients, and full of zesty lemon goodness. Whether you’re enjoying it for breakfast, a snack, or dessert, this cake will brighten your day
If you try this recipe, let me know in the comments or tag me in your photos on Pinterest—I’d love to see your creations!
Happy baking! 🍋✨