Lemon Polenta Protein Cake

Lemon Polenta Protein Cake
Who doesn't love a sweet slice of cake with an afternoon cuppa? This recipe was a speedy alternative to lemon drizzle cake that I whipped up one rainy afternoon... it's buttery and light with a deliciously grainy sugar crumb. A scoop of Efectiv Whey in the mix adds delicate lemon flavour and an added sneaky serve of protein... which is never a bad thing!

Serves 10


  • 100g salted butter
  • 100g light brown sugar. Plus a little extra for dusting
  • 2 medium eggs
  • 50g polenta
  • 50g self raising flour
  • 1 scoop (30g) Efectiv Lemon Cheesecake Whey


- Preheat the oven to 150c (fan assisted) and line a square tray (approx 8”) with baking paper.

- Place all the ingredients into a large mixing bowl and beat vigorously until everything is well combined.
- Pour into the lined tray, levelling out with the back of a spoon. Add a light dusting of light brown sugar over the top.
- Place on the middle shelf and bake for 30 minutes (do not open the oven whilst baking).
- Once ready, allow to cool. Slice once horizontally through the middle and then four times vertically to create 10, perfectly sized slices.


  • Calories 169kcal
  • Protein 4.2g
  • Carbs 17.1g
  • Fat 9.4g

Recipe by Fuelled By Macros. Get 40% off Efectiv with code FBM40

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