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Lemon-Flaxseed Loaf Cake

Cooking Light MAY 2000

  • Yield: 12 servings (serving size: 1 slice)

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.

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
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Lemon-Flaxseed Loaf Cake recipe

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