Olive Oil Lemon Cake

Olive Oil Lemon Cake

MIRADESSY

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

1 h 15 m servings 369 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt(R)) with cooking spray and dust with flour.
  2. Mix milk and lemon juice together in a bowl.
  3. 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.
  4. Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.
  5. Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan.
  6. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

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Reviews

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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 abo...

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