Coat an 8 x 4-inch loaf pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set pan aside. Place flaxseed in a blender or clean coffee grinder, and process until ground to measure about 6 tablespoons flaxseed meal; set aside.
Combine 1 cup granulated sugar and eggs in a large bowl; beat at high speed of a mixer 3 minutes or until mixture is thick and pale. Lightly spoon flour into dry measuring cups; level with a knife. Combine flaxseed meal, flour, baking powder, baking soda, and salt; stir well with a whisk. Combine buttermilk, oil, rind, and vanilla. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Combine powdered sugar and lemon juice; drizzle over top of loaf.
Delightfully moist, lemony flavor, pound cake-like texture - what's not to love? I made this with the following subs: 3/4 cup light brown sugar instead of 1 cup white sugar, 6 T. golden flax meal (comes already ground), 1/2 cup white wheat flour + 1-1/2 cup all purpose flour, and whole buttermilk as my store was out of low-fat - that may be why it was so moist and delicious, but worth it, flavor-wise! I will definitely add this to the rotation as it is will be delicious any time of day, for breakfast, as a snack or as a dessert. Next time I'd love to try with orange or blood orange zest and maybe even a streusel topping or with coconut or nuts and turbinado sugar sprinkled on top - not a huge fan of powdered sugar glaze, all I can taste is sugar.
Made this vegan by substiting "egg" for flax meal water (look it up) and curdled almond milk. Had not baking powder, subbed bk soda with 1/4 ratio Grade A maple syrup. Came out SUPER :-). Moist! Leftover batter made excellent pancake, I'll try this recipe with less baking soda for hotcakes next time.
love, love, love, love this bread!!! i omitted the powdered sugar topping and it was still wonderful. Hint of lemon is wonderful - this bread is very similar to pund cake. I made this bread for breakfast and my 4-year-old asked for seconds. My hard to please husband loved it as well. I will definitely be making this again.
Great taste and texture! I added 1/4 tsp. lemon extract, used 50% whole wheat flour, and reduced sugar to 3/4 cup. Also skipped the glaze, as we don't like things too sweet. Perfect to use either as cake or in the ways you'd use a banana bread.
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