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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

Nutrition Info

369.1 calories carbohydrate: 48.7 g cholesterol: 0.4 mg fat: 18.4 g fiber: 1.6 g protein: 5.1 g saturatedFat: 2.6 g servingSize: - sodium: 339.6 mg sugar: 33.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch fluted tube pan (such as Bundt®) 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.

12 servings

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