Lemon Olive Oil Cake
Recipe: #17528
February 22, 2015
Categories: Comfort Food, Desserts, Cakes, Tube/Bundt, Fruit, Lemon, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Potluck, Regional Holiday, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Spring, Kosher Dairy more
"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
Ingredients
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 by Step Method
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.
0 Reviews
You'll Also Love
