Olive Oil Lemon Cake recipe

All Recipes Dessert Recipes Fruit Dessert Recipes Lemon Dessert Recipes

Ingredients

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

Nutrition Info

369.1 calories
carbohydrate: 48.7 g
cholesterol: 0.4 mg
fat: 18.4 g
fiber: 1.6 g
protein: 5.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 339.6 mg
sugar: 33.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt®) 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.

Recipe Yield

12 servings

Recipe Note

A moist and delicious, light, lemon-flavored cake;perfect for tea parties or dessert.

Do you like the recipe? Share this tasty recipe!