Name: Olive Oil Lemon Cake Recipe
Prep time: 15 min
Cook time: 1 h
Yield: 12
Ingredients: Cooking spray; 1 cup fat free milk; 1 tbsp lemon juice; 6 egg whites; 2 cups sucanat; 1 cup light olive oil; 1 cup whole wheat flour; 1 cup all-purpose flour; 1 tbsp lemon zest; 1 tsp Baking Soda; 1 tsp salt; 1 tsp vanilla extract

Olive Oil Lemon Cake Recipe

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

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!