Lightened-Up Lemon CakeRecipe posted in: Snack
It might not have the same ring as some of your more traditional sweet treats, but this Lemon Cake has every bit as much decadent flavor.
Featuring smart swaps like extra-virgin olive oil in place of butter and whole wheat flour in place of the white stuff, this lemon cake is a decadent dessert that’s also totally guilt-free. We love that the zesty lemon flavor is so strong and so tasty, you can enjoy this cake as a standalone treat. But, it also tastes great paired with fresh berries or a dab of plain Greek yogurt.
Phase: Phase 2, Phase 3
- 1 Healthy Fat
- 0.5 Lean Protein
- 1 Good Carbohydrates
- 1 1/2 cups whole-grain pastry flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3 large eggs, separated
- 3/4 cup granular sugar substitute
- 1/2 cup buttermilk
- 1/2 cup extra-virgin olive oil
- 2 tsp. lemon extract
- 1 Tbsp. grated lemon zest
- Heat oven to 350°F. Lightly coat an 8-inch springform pan with cooking spray.
- Whisk together flour, baking soda, baking powder, and salt in a large bowl; form a well in the center.
- Beat egg whites with an electric mixer at high speed in a medium bowl until stiff peaks form, about 3 minutes.
- Beat egg yolks, sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute.
- Pour egg yolk mixture into the center of the dry ingredients; stir gently until just combined. Gently fold in half of the egg whites, then fold in the remaining egg whites.
- Pour batter into pan and bake until edges are lightly browned and a toothpick inserted in the center of the cake comes out clean, 25 to 28 minutes. Let cool in the pan for 5 minutes; remove from the pan and transfer to a wire rack. Cut into wedges and serve warm or at room temperature.