Olive Oil Lemon Cake Recipe

Tina
Tina Published November 18, 2020

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.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes
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

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Spray a 9-inch fluted tube pan, such as Bundt, with cooking spray then dust with flour.

  3. Mix milk and lemon juice together in a bowl.

  4. Beat egg whites together in a separate bowl using an electric mixer until stiff peaks form.

  5. Beat in the sucanat until fluffy.

  6. Mix olive oil into beaten egg whites mixture until smooth.

  7. Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.

  8. Stir egg white mixture, alternating with milk mixture, into the flour mixture until the batter is smooth.

  9. Pour into the prepared pan.

  10. Bake in the preheated oven for 1 hour or until a knife inserted in the center of the cake comes out clean.

  11. 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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