Lemon-Flaxseed Loaf Cake

  • EllenDeller Posted: 12/28/10
    Worthy of a Special Occasion

    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.

  • casandreas Posted: 01/08/11
    Worthy of a Special Occasion

    This was my choice to make as Christmas gifts to the neighbors. I love how light the lemon taste is and the added benefit of the flaxseed is just a bonus. Yum!

  • passion4food Posted: 08/27/12
    Worthy of a Special Occasion

    This is a great use of flaxseed--the loaf cake is not too sweet with good nutty flaxseed flavor and a hint of lemon.

  • NoWant Posted: 03/19/14
    Worthy of a Special Occasion

    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. Thank you!!!!

  • melissaotero Posted: 09/07/13
    Worthy of a Special Occasion

    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.

advertisement

More From Cooking Light