Olive oil is the star ingredient in this lightened version of Dining Hall's cake, so be sure to use a good-quality extravirgin oil.
2 tablespoons all-purpose flour
2 1/2 cups granulated sugar
1 1/2 cups fat-free milk
3/4 cup egg substitute
1/2 cup extra virgin olive oil
2 tablespoons grated lemon rind
3 tablespoons fresh lemon juice
2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup orange marmalade
2 tablespoons powdered sugar
How to Make It
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.
Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 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 at 350° 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. Loosen edges of cake with spatula. Place a plate upside down on top of cake; invert onto 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.