Lemon Yogurt Collagen Pound Cake Recipe: A Delicious and Nutritious Treat

For the Cake

200g sugar

1 Tbsp lemon zest (finely grated from 2-3 lemons)

140g superfine brown rice flour

20g collagen (vanilla or caramel works wonderfully)

100g almond flour

3 large eggs

115g yoghurt (milk or coconut)

110g olive oil

1 Tbsp vanilla extract

1 Tbsp baking powder

For the Lemon Glaze

240g powdered sugar

3 Tbsp lemon juice

½ tsp quality salt (sea salt or Himalayan)

Step-by-Step Recipe

1. Preheat your oven to 175°C (350°F) and grease the pan with olive oil.
2. Mix sugar and lemon zest together in a large bowl, rubbing them until the lemon oils are released and it smells fragrant.
3. Whisk in the remaining ingredients to form a smooth batter.
4. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
5. Cool the cake in the pan on a rack for 15 minutes, then invert it to release.
6. Glaze: Whisk together the powdered sugar, lemon juice, and salt until smooth. Pour over the cooled cake, allowing the glaze to run over the edges.

Storage Tips

This cake stays fresh for up to 3 days (if it lasts that long!). Adding collagen or gelatin to your dessert not only enhances its flavor but also increases your daily protein and nutrient intake.

Recommended Products

• Vanilla Extract
• Brown Rice Flour
• Almond Flour (available at iHerb)

Why Add Collagen to Your Dessert?

Collagen adds more protein to your diet, supporting skin, hair, and joint health. Enjoy this cake as a nutritious snack that satisfies your sweet tooth while giving your body a healthy boost!