Lemon Olive Oil Cake

10
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"Made with olive oil instead of butter and whole-wheat instead of white flour, this cake is a healthier but yet deliciously moist and flavorful with a lovely lemon flavor. Serve slices with some fresh fruit"

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (59.9 g)
  • Calories 189.3
  • Total Fat - 13.3 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 63.8 mg
  • Sodium - 176.5 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 2 g
  • Sugars - 0.9 g
  • Protein - 4.9 g
  • Calcium - 47 mg
  • Iron - 1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 350°E Lightly coat an 8-inch springform pan with cooking spray.

Step 2

Whisk together flour, baking soda, baking powder, and salt in a large bowl; form a well in the center.

Step 3

Beat egg whites with an electric mixer at high speed in a medium bowl until stiff peaks form, about 3 minutes.

Step 4

Beat egg yolks, sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute.

Step 5

Pour egg yolk mixture into the center of the dry ingredients; stir gently until just combined. Gently fold in half of the egg whites, then fold in the remaining egg whites.

Step 6

Pour batter into pan and bake until edges are lightly browned and a toothpick inserted in the center of the cake comes out clean, 25 to 28 minutes. Let cool in the pan for 5 minutes; remove from the pan and transfer to a wire rack. Cut into wedges and serve warm or at room temperature.

Tips & Variations


No special items needed.

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