Lemon-Flaxseed Loaf Cake

This is a delicious and moist cake with a refreshing citrusy taste.  It is also healthy and nutritious having been made from a recipe which incorporates into the batter flaxseed, a rich source of dietary fiber, manganese, vitamin B1, and omega-3 fatty acid. You will not notice the taste of the flaxseed at all but instead you will be tasting the tangy flavor of the lemon both in the cake and the glaze.

This recipe came from my friend Kathy Haver, one of the members of the prayer group I belong to.  She is an amazing person who has kept the Monroeville prayer group going since its inception in the late 1970's.  I consider her the glue that holds the group together.  She faithfully reminds us of meetings even when she was recently going through chemotherapy.  Every year she also organizes the bake sale held in December at St Bernadette Church that benefits the projects of the Sisters of St. Joseph.   

She is also a wonderful cook and baker.  The goodies she brings to our meetings are always a hit with the members.  This Lemon-Flaxseed Loaf Cake was what she brought recently.  I love it!  It has just the right amount of sweetness to it and the lemon in the cake and icing gives it an irresistible, refreshing taste.

Lemon-Flaxseed Loaf Cake

(Recipe provided by Kathy Haver.  This appeared in  "Recipes and Spiritual Reflections of The Associates of the Sisters of St. Joseph, Baden PA" cookbook.  It is no longer available).

Ingredients

Cake

• 1 tbsp granulated sugar
• 6 tbsp ground flaxseed*
• 1 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp salt
• 3/4 cup low-fat buttermilk
• 1/4 cup vegetable oil
• 2 tsp grated lemon rind
• 1 tsp vanilla extract

Preheat the oven to 350 degrees.  Coat an 8 x 4 inch loaf pan with cooking spray and then sprinkle with 1 tbsp granulated sugar.  Set the pan aside.

Combine 1 cup granulated sugar and eggs in a large bowl; beat at high speed of a mixer for 3 minutes or until mixture is thick and pale. 

Lightly spoon flour into a dry measuring cup, level with knife.  Combine ground flaxseed, 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 and bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.

Cool in the pan for 5 minutes on a wire rack; remove from pan.

Icing

• 1/3 cup powdered sugar
• 1 tbsp fresh lemon juice

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

Yield 12 servings.

*Place flaxseed in a blender or clean coffee grinder and process until ground to measure about 6 tbsp flaxseed meal.