Olive Oil Lemon Cake

1. 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. 2

   Mix milk and lemon juice together in a bowl.

3. 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. 4

   Mix whole wheat flour, all-purpose flour, lemon zest, baking soda, salt, and vanilla extract together in a separate bowl.

5. 5

   Stir egg white mixture, alternating with milk mixture, into the flour mixture until batter is smooth; pour into the prepared pan.

6. 6

   Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 1 hour.

* Per serving · 4 servings · Values may vary.