Lemon “Liar” Poppyseed Cake

16 12 2010

Ken calls this ‘Liar” cake because it really isnt cake and it tastes like it is unhealthy for you. I had made some buffalo chicken wing soup the night before, so as it was heating up for dinner, i whipped this cake up for Ken’s dessert- my evening snack.

It was pretty simple, and as I was making it I was thinking this would be fabulous as a chocolate flax espresso cake… my mind started to spin the possibilities. I didnt mess with this recipe AT all.. I followed it to the letter.

This recipe is courtesy of a great low carb blog called ask Georgie. She calls this cake protein bars, as 30% of the calories come from protein. I love this recipe… we are big custard fans in our house, as they are a high protein dessert. This is a lovely mix of custard and cake.. it is moist, lemony and delicious. Georgie has a husband that has a gluten issue, so she recommends gluten free products, but I made this with 2/3rd flour to 1/3rd coconut flour and it turned out fabulous. Coconut flour tends to be a dense flour so it doesnt rise like wheat flour, so when I use it, I up the baking powder by half a teaspoon.

Lemon Poppy Protein Bars

• Cooking oil spray
• 1 1/3 cups white whole wheat flour (or gluten free flour)
• 2 scoops vanilla whey protein powder
• 1 cup Splenda granulated or 2/3 cup sugar
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons lemon zest
• 1½ cups nonfat plain Greek yogurt
• ¾ cup unsweetened applesauce
• 1 tablespoon canola or macadamia nut oil
• 2 ½ teaspoons lemon extract
• 2 eggs

1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray.
2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.
3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan.

4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.

Makes 12 servings

Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 40 mg cholesterol, 15 g total carbohydrate, 2 g dietary fiber, 3 g sugar, 10 g protein, 261 mg sodium.

I really love this recipe because it can go both ways.. it can be a nutritious snack, or you could bring this to a party as a dessert, and people wouldn’t have a clue that it was good for them, and that it lacked added sugar. enjoy !

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3 responses

16 12 2010
Georgie Fear

Thanks, Love! 😉

16 12 2010
geokatgirl

It is me who should be thanking you ! This is a great recipe… I will let you know if I come up with a cool spin on it !
thanks again !

16 12 2010
Babygirl

This just looks amazing.. very nice

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