Olive Oil Lemon Cake

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• 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.