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

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
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.

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  • 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; protein 5.1g 10% DV; carbohydrates 48.7g 16% DV; fat 18.4g 28% DV; cholesterol 0.4mg; sodium 339.6mg 14% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
05/18/2015
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 about Bundt cakes made with butter is the edges get a crispness that I really like... this did not have that at all. The cake was just soft... all soft. I think having soft edges would have been ok if the cake had some almonds or something.. anything to supply some texture but there was nothing. If you like all soft cakes this would be a good cake for you.. not so much for me as written Read More