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Olive Oil Lemon Cake


"A moist and delicious, light, lemon-flavored cake; perfect for tea parties or dessert."
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1 h 15 m servings 369 cals
Original recipe yields 12 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt(R)) with cooking spray and dust with flour.
  2. Mix milk and lemon juice together in a bowl.
  3. 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.
  4. Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.
  5. Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan.
  6. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

Nutrition Facts

Per Serving: 369 calories; 18.4 g fat; 48.7 g carbohydrates; 5.1 g protein; < 1 mg cholesterol; 340 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I have had olive oil in cakes before and liked it so I had high hopes for this recipe. The flavor for me was fine..the thing that didn't go over well for me was the texture. The thing I like abo...