Lemon Olive Oil Cake

Made with extra-virgin olive oil instead of butter and whole-wheat instead of white flour, this cake is a healthful, yet deliciously moist and flavorful treat. The lively lemon flavor makes it perfect for serving on its own or with fresh fruit or plain low-fat yogurt. (Phase 3)

• 1 1/2 cups whole-grain pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs, separated
• 3/4 cup granular sugar substitute
• 1/2 cup 1% or fat-free buttermilk
• 1/2 cup extra-virgin olive oil
• 2 teaspoons lemon extract
• 1 tablespoon grated lemon zest

1. Heat oven to 350°F. Lightly coat an 8" springform pan with cooking spray.
2. Whisk together flour, baking soda, baking powder, and salt in a large bowl; form a well in the center.
3. Beat egg whites with an electric mixer at high speed in a medium bowl until stiff peaks form, about 3 minutes.
4. Beat egg yolks, sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute.
5. 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.
6. 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.
7. Cut into wedges and serve warm or at room temperature.

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