High-Protein Brazilian Lime Cake (25 cm Round, Thin Lime Glaze)

A lime-forward Brazilian-style single-layer cake with a thin setting glaze. Protein is increased with fat-free Greek yogurt, egg whites, and white chocolate whey while sugar and fat are reduced. Designed for 10 repeatable wedges from a 25 cm round pan, with stable refrigerator storage and optional freezing.

• ⏲️ Prep time: ~20 min
• 🍳 Cook time: ~30 min
• 🍽️ Servings: 10 portions (about 110 g each)
• ❄️ Freezer-friendly (individual wedges)

Ingredients

Lime cake batter (25 cm round pan)

• 180 g all-purpose flour
• 45 g white chocolate whey protein powder
• 12 g baking powder
• 2 g fine salt
• 200 g fat-free Greek yogurt
• 55 g neutral oil
• 70 g unsweetened applesauce
• 90 g granulated sugar
• 40 g erythritol
• Sucralose equivalent to 30 g sugar sweetness (per product label)
• 100 g whole eggs (about 2 large)
• 180 g egg whites
• 120 mL skim milk
• 35 mL Tahiti lime juice
• 5 mL vanilla extract
• 5 g finely grated Tahiti lime zest (from about 2-3 limes)
• 2 g glycerol monostearate (GMS), optional

Thin lime glaze

• 35 g icing sugar
• 50 g powdered erythritol
• 18 mL Tahiti lime juice
• 0.3 g fine salt
• 5-10 mL hot water, only if needed to loosen the glaze

Directions

Lime cake batter

1. Heat the oven to 175 C conventional. Grease a 25 cm round pan, line the base with parchment, and lightly grease the parchment.
2. Whisk the flour, whey protein, baking powder, and salt in a medium bowl until evenly combined.
3. In a large bowl, whisk the Greek yogurt, oil, applesauce, sugar, erythritol, sucralose dose, eggs, egg whites, milk, Tahiti lime juice, vanilla, and Tahiti lime zest until smooth.
4. If using GMS, whisk it into the wet base until fully dispersed.
5. Add the dry mix to the wet base and fold just until no dry pockets remain. Rest the batter for 5 minutes so the whey hydrates, then fold once more.
6. Transfer the batter to the pan and level it. Bake for 28-32 minutes, until the center springs back lightly and a skewer comes out with moist crumbs only.
7. Cool in the pan for 15 minutes, then unmold onto a rack and cool completely before glazing.

Thin lime glaze

1. Whisk the icing sugar, powdered erythritol, Tahiti lime juice, and salt until smooth.
2. If the glaze is too thick to pour in a thin ribbon, whisk in 5 mL hot water; add the remaining 5 mL only if still needed.
3. Spoon the glaze over the cooled cake and spread it into a thin, even layer. Leave it to set for 20-30 minutes before slicing.

Portioning & Storage

Per portion (plated):

• 1 portion = 1/10 cake, about 110 g finished cake

Batch yield:

• Total finished yield: about 1,090 g

Storage

• Refrigerator: up to 4 days, covered
• Freezer: up to 1 month in individually wrapped wedges
• Thaw frozen wedges overnight in the refrigerator or 1-2 hours at cool room temperature
• For best texture, serve cold or let refrigerated wedges stand 15-20 minutes before eating

Nutritional Information (Approximate)

(1 portion = 1/10 cake, about 110 g; assumed total finished yield about 1,090 g)

Sodium assumption: includes 2 g fine salt in the batter and 0.3 g fine salt in the glaze (1 g salt about 393 mg sodium), plus naturally occurring sodium from whey, eggs, yogurt, milk, and baking powder.

Notes

• This keeps the source recipe logic intact: lime zest in the batter, lime juice in the glaze, and a single-layer home-style cake format.
• White chocolate whey is capped at 45 g so protein increases without letting sweetener notes or whey dryness dominate the lemon profile.
• Sugar is not fully replaced; 90 g sugar remains for crumb structure and moisture retention, while erythritol and sucralose reduce total calories.
• Sucralose is specified as a sugar-equivalent dose because tasting raw batter is not a reliable calibration method.
• 2 g optional GMS improves emulsion stability and helps the crumb stay softer under reduced sugar and added whey.
• Applesauce replaces part of the fat load and helps maintain moisture in cold storage, where reduced-sugar cakes can otherwise firm up too aggressively.
• In Brazilian usage, limao here refers to lime, not Mediterranean lemon; this version is tuned specifically for limao Tahiti, which has lower zest mass per fruit and a rounder aroma than many Mediterranean lemons.
• 5 g zest is intentional: it gives clear Tahiti lime aroma without pushing the pithy bitterness that can show up when large amounts of zest are used in a reduced-sugar, whey-containing batter.
• Reference recipe: https://panelinha.com.br/receita/bolo-de-limao-com-glace