Olive Oil Lemon Cake Recipe

Olive Oil Lemon Cake Recipe

  • cooking spray
  • 1 cup fat free milk
  • 1 tablespoon lemon juice
  • 6 egg whites
  • 2 cups sucanat
  • 1 cup light olive oil
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon lemon zest
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt(R)) with cooking spray and dust with flour.
  2. Mix milk and lemon juice together in a bowl.
  3. Beat egg whites together in a bowl using an electric mixer until stiff peaks form; beat in sucanat until fluffy. Mix olive oil into beaten egg whites mixture until smooth.
  4. Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.
  5. Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan.
  6. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.
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