Lemon-Flaxseed Loaf Cake

Lemon-Flaxseed Loaf Cake Recipe

Yield:

12 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 242
Caloriesfromfat 28 %
Fat 7.4 g
Satfat 1.4 g
Monofat 2.1 g
Polyfat 3.5 g
Protein 4.5 g
Carbohydrate 40.7 g
Fiber 1.4 g
Cholesterol 37 mg
Iron 4.6 mg
Sodium 232 mg
Calcium 70 mg

Ingredients

Cooking spray
1 tablespoon granulated sugar
1/4 cup flaxseed
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
1/4 cup vegetable oil
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Preparation

Preheat oven to 350°.

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.

Note:

Patsy Jamieson,

Cooking Light

May 2000
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