How to Make Olive Oil Lemon Cake - A Step-by-Step Guide

When it comes to baking, few things are as satisfying as a beautifully moist and fragrant lemon cake. The combination of zesty citrus and rich, creamy texture creates a decadent treat that's perfect for any occasion. And if you're looking to add a unique twist to your traditional lemon cake recipe, consider trying out an olive oil lemon cake. This delightful dessert offers a subtle nuttiness and depth of flavor that sets it apart from the average confection.

Olive oil lemon cake is a ...

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Ingredients

  • 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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 12 servings

  • 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

    369 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 0mg
    • Sodium: 340mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 2g
    • Total Sugars: 33g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 37mg
    • Iron: 1mg
    • Potassium: 199mg