Olive Oil Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.8 cup egg substitute 
• 0.5 cup olive oil extra virgin 
• 1.5 cups milk fat-free
• 2 tablespoons flour all-purpose
• 10 ounces flour all-purpose
• 2.5 cups granulated sugar 
• 3 tablespoons juice of lemon fresh
• 2 tablespoons lemon rind grated
• 0.3 cup orange marmalade 
• 2 tablespoons powdered sugar 
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• microwave
• spatula
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Coat a 12-cup Bundt pan with cooking spray; dust with 2 tablespoons flour.
3. Combine granulated sugar, milk, egg substitute, oil, rind, and juice in a large bowl; stir with a whisk until well combined.
4. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife.
5. Combine flour, baking powder, salt, and baking soda; stir well with a whisk.
6. Add flour mixture to oil mixture, stirring with a whisk until smooth.
7. Pour batter into prepared pan.
8. 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.
9. Place a plate upside down on top of cake; invert onto plate.
10. 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.