Olive Oil Lemon Cake recipe
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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 caloriescarbohydrate: 48.7 gcholesterol: 0.4 mgfat: 18.4 gfiber: 1.6 gprotein: 5.1 gsaturatedFat: 2.6 gservingSize: -sodium: 339.6 mgsugar: 33.2 gtransFat: : -unsaturatedFat: : -
Directions Olive Oil Lemon Cake
Directions
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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.
Mix milk and lemon juice together in a bowl.
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.
Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.
Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth, pour into the prepared pan.
Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.