Lemon-Flaxseed Loaf Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 28%
  • Fat: 7.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 3.5g
  • Protein: 4.5g
  • Carbohydrate: 40.7g
  • Fiber: 1.4g
  • Cholesterol: 37mg
  • Iron: 4.6mg
  • Sodium: 232mg
  • Calcium: 70mg

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

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. Combine powdered sugar and lemon juice; drizzle over top of loaf.
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