Recipe: Appetizing Lemon Drizzle & White Choc Protein Bars

Lemon Drizzle & White Choc Protein Bars. This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath. A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. If you fancy some enjoyable baking, with a great reward at the end, then this recipe is for you.

Everyone loves a lemon drizzle cake! This cake is also the star of an afternoon tea and any time There are endless recipes for a lemon drizzle cake and even more variations of what constitutes one. Lemon cake is always a crowd favorite and this lemon drizzle cake is not only a fail-safe, easy recipe but also results in the most delicious, tangy and moist cake you will make. You can prepare Lemon Drizzle & White Choc Protein Bars using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Lemon Drizzle & White Choc Protein Bars

1. It's of 'Lemon Drizzle PhD SMART' whey,.
2. Prepare of porridge oats,.
3. It's of unsweetened almond milk,.
4. Prepare of medium egg,.
5. Prepare of level tsp baking powder,.
6. It's of fresh lemon juice,.
7. Prepare of Rind of half a lemon,.
8. It's of white chocolate protein spread (I used 'Grenade' brand),.
9. Prepare of Spray cooking oil,.
10. You need of Some flaked almonds.
11. It's of For the lemon drizzle icing:.
12. Prepare of icing sugar,.
13. You need of fresh lemon juice.

Lemon drizzle cake is the way to go. a seriously sticky moist sponge (ours has extra blueberry explosions too!) topped with a oozing icing and some candied peel. This vegan lemon drizzle cake is an egg-free and dairy-free take on this classic cake. It's light yet moist at the same and a breeze to make - it can be made in a single bowl. This lemon drizzle cake recipe, drizzled with a sugar-lemon topping, is a bit of sunshine all year long Sometimes it's the plain cakes that are the best.

Lemon Drizzle & White Choc Protein Bars directions

1. Preheat the oven to 180 (fan). line a small high sided baking tray with greaseproof paper and spray over some cooking oil. In a mixing bowl add in the protein powder, baking powder and oats. Make a well in the centre and crack in the egg..
2. Give it a mix and add in half the milk. Combine well, then add the remaining milk. Stir again until a batter is formed. Add in the 3tbsp fresh lemon juice and lemon rind. Stir once more to incorporate..
3. Pour the batter into the lined baking tray then dollop in bits of the white chocolate protein spread and using the end of a spoon or a knife gently swirl it through the batter. Sprinkle over some flaked almonds..
4. Bake in the centre top shelf of the oven for around 12 minutes until springy to the touch. Allow to cool..
5. Once cool make up the lemon drizzle icing by combining the icing sugar and lemon juice until no lumps remain. Drizzle over the icing and allow to set for a few minutes. Cut the cake into six square portions. Eat and enjoy! :).
6. Note: Best eaten on day of baking, however the bars will keep well in airtight container for up to three days..

This lemon drizzle cake recipe is wonderfully. Tuck into this delicious lemon drizzle cake recipe. Replace ground almonds with gluten-free flour and make it nut-free too! This lemon drizzle cake recipe is an absolute classic. Download Lemon drizzle stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.