12 servings (serving size: 1 slice)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 5

Combine powdered sugar and lemon juice; drizzle over top of loaf.

Ratings & Reviews

smd1212's Review

January 28, 2015
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.

NoWant's Review

March 19, 2014
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's Review

September 07, 2013
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.

passion4food's Review

August 27, 2012
This is a great use of flaxseed--the loaf cake is not too sweet with good nutty flaxseed flavor and a hint of lemon.

casandreas's Review

January 08, 2011
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!

EllenDeller's Review

December 28, 2010
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.