A moist and delicious, light, lemon-flavored cake; perfect for tea parties or dessert.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.


Olive Oil Lemon Cake 1


Nutrition Facts

369 calories; 18.4 g total fat; 0 mg cholesterol; 340 mg sodium. 48.7 g carbohydrates; 5.1 g protein; Full Nutrition

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