Lemon Olive Oil Cake

I know exactly what you're thinking.  Olive oil in a cake?!?!  I thought the same thing when I first saw this recipe in my South Beach Diet cookbook.  But I tried it...and loved it!  At just 190 calories per serving, this cake is great on its own, topped with a scoop of your favorite sorbet (I love it with mango), or, my favorite way, with a pile of fresh berries and mint on top!  Don't be scared of the whole wheat flour or sugar substitute.  Go ahead and use white flour and real sugar if you'd like, but please know that then this will no longer be a South Beach recipe...

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
Fresh berries (raspberries, blackberries, strawberries) sprinkled with sugar substitute
Fresh mint, for garnish

Heat oven to 350°F. 

Lightly coat an 8-inch cake pan with cooking spray.

Beat egg whites with an electric mixer at high speed in a medium bowl until stiff peaks form, about 3 minutes.  Set aside.

Beat egg yolks, sugar substitute, buttermilk, oil, lemon extract, and lemon zest in a medium bowl at medium speed until smooth, about 1 minute.  Add dry ingredients (flour, baking soda, baking powder, and salt in a large bowl).  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, 20 to 25 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 with fresh berries and a mint spring on top.

Serves 10.

Adapted from The South Beach Diet: Quick and Easy Cookbook, by Arthur Agatston, MD.