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.
Preheat oven to 350 degrees F.
Spray a 9-inch fluted tube pan, such as Bundt, with cooking spray then dust with flour.
Mix milk and lemon juice together in a bowl.
Beat egg whites together in a separate bowl using an electric mixer until stiff peaks form.
Beat in the 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 the batter is smooth.
Pour into the prepared pan.
Bake in the preheated oven for 1 hour or until a knife inserted in the center of the cake comes out clean.
Serve warm, and enjoy!
- 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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