Olive Oil Lemon Cake

• 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

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.

cooking spray, milk, lemon juice, egg whites, sucanat, light olive oil, whole wheat flour, flour, lemon zest, baking soda, salt, vanilla

Taken from www.allrecipes.com/recipe/240267/olive-oil-lemon-cake/ (may not work)