Protein-Packed Lemon Loaf

Apr. 09, 2026

Not far from Sylvia Plath’s writing desk, a lemon dessert is baking.

In the journals of Sylvia Plath, recipes and grocery lists appear alongside the heavier thoughts of the troubled writer. While she was writing her somber poem Lady Lazarus, a lemon pudding cake was rising in the oven.

The famous literary piece, in its dark, controlled, and almost severe contemplation comes in contrast with the lemon pudding—simple, practical, and something to be taken out when it’s done. They exist at the same time, like a zest that cuts the sharp.

In the kitchen, lemons have always worked this way. A squeeze can take something bold and make it lighter, something overly sweet and pull it back to balance, and something flat and give it shape. Lemons sharpen just as much as they steady other flavors, bringing everything with gentle citrus brightness.

This lemon loaf recipe by Lizzie Cawley leans into that. It’s not elaborate or overly sweet. It’s just soft and simple, with a little tang. Very home. Very lemon.

Ingredients

Lemon Loaf

1 cup all-purpose flour

1/4 cup Warrior Blend Protein Powder - Vanilla

3/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp lemon zest

3/4 cup unsweetened plant milk

1/3 cup neutral oil

1/4 cup unsweetened applesauce

juice of 1 fresh lemon

1 tsp vanilla extract

Lemon Protein Glaze

1/3 cup powdered sugar

1/2 scoop Warrior Blend Protein Powder- Vanilla

1-2 tsp lemon juice (plus more as needed)

Instructions

Preheat oven to 350°F (175°C). Grease or line a loaf pan.

In a large bowl, whisk together the flour, Warrior Blend Protein Powder, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.