Preheat the oven to 180 (fan). line a small high sided baking tray with greaseproof paper and spray over some cooking oil. In a mixing bowl add in the protein powder, baking powder, sugar alternative and oats plus the lemon rind. Stir together. Make a well in the centre and crack in the egg.
Add in the milk plus the flav drops to taste. Combine well. Add in the 3tbsp fresh lemon juice and stir once more to incorporate.
Pour the batter into the lined baking tray then dollop in bits of the lemon curd and using the end of a spoon or a knife gently swirl it through the batter. Sprinkle over some flaked almonds.
Bake in the centre top shelf of the oven for around 12 minutes or until springy to the touch. Allow to cool down slightly then turn out and peel away the greaseproof paper gently.
Once cool make up the lemon drizzle icing by combining the icing sugar and lemon juice until no lumps remain. Drizzle over the icing and allow to set for a few minutes. Cut the cake into six square portions. Eat and enjoy! :)
Note: Best eaten on day of baking, however the bars will keep well in airtight container for up to 3-4 days in the fridge.
