Lemon-Flaxseed Loaf Cake

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.

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!!!!

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.

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

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!

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.