Olive Oil Lemon Cake

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

Directions

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.

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.