lemon olive oil cake

1 1/2 cups (185gr) all purpose flour
1 cup (200gr) sugar
1 tablespoon (14gr) baking powder
1/4 (1.5gr) teaspoon salt
1/2 cup egg whites (about 3-4)
3/4 (175ml) cup milk
1/4 cup (62.5ml) lemon juice
grated zest of one lemon
6 tablespoons (80gr) olive oil

1. Preheat oven to 300F and position a rack in the center.
2. In a bowl, stir together all the dry ingredients for the cake. Set aside.
3. In a separate medium bowl, whisk the egg whites and the milk. Make a well in the center of the flour mix and slowly add in the egg white mixture while stirring with a whisk. 
4. Add lemon juice, zest and the olive oil. Mix with a whisk until smooth. 
5. Line a quarter sheet pan with parchment paper, lightly spray with cooking spray and pour in the batter. 
6. Bake for 20 minutes or until a toothpick inserted in the center comes back clean.