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.
Who says diet doesn’t mean dessert? Check out these Decadent Dessert Recipes or these Fruity Recipes You Need to Try! >
- 1 Healthy Fat
- 0.5 Protein
- 1 Good Carbohydrates
Ingredients:
- 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
Directions:
- 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.
