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Ingredients
| cooking spray |
| all-purpose flour (unsifted): 2 Tbl |
| granulated sugar: 2 1/2 cups |
| nonfat milk: 1 1/2 cups |
| egg substitute: 3/4 cup |
| olive oil: 1/2 cup |
| lemon peel: 2 Tbl |
| lemon juice: 3 Tbl (fresh) |
| all-purpose flour (unsifted): 2 1/4 cups |
| baking powder: 1 tsp |
| salt: 1 tsp |
| baking soda: 1/2 tsp |
| orange marmalade: 1/4 cup |
| powdered sugar (unsifted): 2 Tbl |
Olive Oil Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
55 min -
Servings
16 serving(s)
Tags
- Preheat oven to 350°.
- Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons flour.
- Combine granulated sugar, milk, egg substitute, oil, rind, and juice in a large bowl; stir with a whisk until well combined.
- Combine 2 1/4 cups flour, baking powder, salt, and baking soda; stir well with a whisk.
- Add flour mixture to oil mixture, stirring with a whisk until smooth.
- Pour batter into prepared pan. Bake for 55 minutes or until golden brown and cake begins to pull away from sides of pan.
- Cool cake completely in pan on wire rack. Invert cake onto a plate.
- Place the orange marmalade in a microwave-safe bowl. Microwave at HIGH 1 minute. Stir and spoon hot marmalade evenly over cake. Cool completely.
- Sift powdered sugar over top of the cake.