Vanilla Lemon Poppy Seed Loaf
Recipe Info
Ingredients
WET
- ¾ cup Vanilla Premier Protein Shake
- ¾ cup Soft Butter
- ¾ cup Sugar
- 3 Eggs
- 1 tsp Lemon Zest
- 3 Tbsp Lemon Juice
DRY
- 1 ¾ All Purpose Flour
- 1 tsp Baking Powder
- 1 Tbsp Poppy Seed
ICING
- 1 cup Powdered Sugar
- 2 Tbsp Lemon Juice
Directions
- Pre-heat oven to 175C (350F) degrees. Grease and line loaf pan with parchment paper.
- Cream soft butter and sugar until fluffy using a stand or electric beater. Add eggs and mix on high for 1 minute.
- Add Vanilla Premier Protein Shake, zest and lemon juice and mix.
- Add dry ingredients to the wet and mix on low for about 1 minute. Take a spatula and make sure all the sides are mixed in.
- Pour the batter into the loaf pan and bake at 175C (350F) for 50 minutes to 1 hour, or, until the cake tester comes out clean. Let cool completely before icing loaf.
- Whisk icing ingredients together in a bowl. Spoon the icing over the top of the loaf. Let icing fully set before slicing loaf.