Olive Oil Lemon Cake


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


Ingredient Checklist


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.

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

See also  Quick Black Forest Cake