Olive Oil Lemon Cake Recipe

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.