Description
Quick dinners, Easy dinner Recipes : High-protein, and low-carb swaps that helped me lose 15lbs: These quick & easy low-carb, high-protein meals are exactly what you need! From satisfying dinners to light lunches and energizing breakfasts, this collection is packed with simple, healthy recipes to fuel fat loss, boost energy, and keep you full longer. Clean eating has never been this effortless—perfect for meal prep and busy days!
Recipes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
Zest of 2 lemons
1/4 cup fresh lemon juice
1 1/2 cups heavy cream
2 tablespoons powdered sugar
1 teaspoon lemon zest (for topping)
Fresh mint leaves (for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each
addition. Stir in the vanilla extract.
Gradually add the dry to the wet mixture in three batches, alternating with the sour cream and milk. Mix until smooth. Fold in the lemon zest and lemon juice.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are cooling, whip the heavy cream with powdered sugar until soft peaks form.
Once the cakes have cooled, spread a generous layer of whipped cream on the top of one cake layer. Place the second cake layer on top and frost the entire cake
with the whipped cream.
Garnish with fresh lemon zest and mint leaves before serving.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Kcal: 320 kcal per serving
Servings: 12 slices
