Lemon Olive Oil Cake
Recipe: #17528
February 22, 2015
Categories: Desserts, Cakes, Tube/Bundt, Lemon, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Flour, 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 is 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
No special items needed.
0 Reviews
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