WW Friendly Lemon & Poppyseed Protein Drizzle Cake

May 5, 2024

WW Friendly Lemon & Poppyseed Protein Drizzle Cake made in a Thermomix

WW (Weight Watchers) friendly Lemon & Poppyseed Protein Drizzle Cake in the Thermomix that’s perfect for busy mornings! I love scouring the internet for quick and easy breakfast ideas, especially ones I can grab on the go.

After finding several recipes for breakfast bars, muffins, and cakes, I realized they weren’t exactly Weight Watchers-friendly. So, I decided to get creative and combine, tweak, and create my own recipe that fits perfectly into my WW plan and my Thermomix.

Lemon and poppyseed cake has always been a favourite of mine—I just can’t resist anything lemony! So, I took the plunge and experimented with ingredients, not knowing if it would turn out as I hoped. To my surprise, it exceeded my expectations! Despite accidentally using custard protein (oops!), resulting in a slightly denser texture, the cake still turned out delicious.

Give this recipe a try for a guilt-free treat that satisfies your sweet cravings while keeping you on track with your WW journey!

WW Friendly Lemon & Poppyseed Protein Drizzle Cake

WW Points2
The ThermoCouple

What's Needed

  • Thermomix
  • Oven
  • Muffin trays Round or rectangle
2 WW points per cake - if you use SF Maple syrup in the drizzle they are only 1 point.
This recipe requires Oat flour and I make my own - see notes
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Servings 12


Wet Ingredients

  • 2 eggs
  • 450 g Greek yoghurt
  • 75 g SF Maple Syrup
  • Zest of 1/2 lemon
  • Juice of 1 lemon 2-3 tbsp

Dry ingredients

  • 50 g protein powder vanilla
  • 150 g oat flour
  • 2 tbsp poppy seeds
  • 1 tsp baking powder


  • juice of 1 lemon 2-3 tbsp
  • 1 tbsp honey or agave you can use SF maple syrup - drops recipe to 1 point


  • Add all wet ingredients to TM bowl. Place on lid and MC
  • 10 seconds | Speed 4
  • Scrape down the bowl
  • Add dry ingredients. Place on lid and MC
  • 10 seconds | Speed 4
  • Scrape down the bowl - repeat
  • Pour into muffin trays - bake 20 minutes at 180 degrees.
  • When taken out of the oven pop holes in to the and drizzle 1 tsp of mixture over each cake. Leave to cool.


HINT: when I first took them out of the oven I didn’t think they were cooked. They need to cool to set!
This recipe requires Oat flour
To do this add oats to TM Bowl with lid and MC
1 min | Speed 9 - set aside. No need to rinse bowl


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