How To Make Olive Oil Lemon Cake
Grab a bite of this tangy lemon cake with a twist! Get the best of both sweet and savory flavors with this tasty dessert.
Serves:
Ingredients
- cooking spray
- 1cupfat free milk
- 1tbsplemon juice
- 6egg whites
- 2cupsSucanat
- 1cuplight olive oil
- 1cupwhole wheat flour
- 1cupall-purpose flour
- 1tbsplemon zest
- 1tspbaking soda
- 1tspsalt
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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Spray a 9-inch fluted tube pan, such as Bundt, with cooking spray then dust with flour.
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Mix milk and lemon juice together in a bowl.
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Beat egg whites together in a separate bowl using an electric mixer until stiff peaks form.
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Beat in the sucanat until fluffy.
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Mix olive oil into beaten egg whites mixture until smooth.
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Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.
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Stir egg white mixture, alternating with milk mixture, into the flour mixture until the batter is smooth.
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Pour into the prepared pan.
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Bake in the preheated oven for 1 hour or until a knife inserted in the center of the cake comes out clean.
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Serve warm, and enjoy!
Nutrition
- Calories: 349.16kcal
- Fat: 19.48g
- Saturated Fat: 2.64g
- Monounsaturated Fat: 13.85g
- Polyunsaturated Fat: 2.36g
- Carbohydrates: 40.44g
- Fiber: 1.41g
- Sugar: 24.70g
- Protein: 4.58g
- Cholesterol: 0.41mg
- Sodium: 233.06mg
- Calcium: 68.95mg
- Potassium: 138.10mg
- Iron: 1.14mg
- Vitamin A: 28.21µg
- Vitamin C: 1.34mg
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