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Lemon Flaxseed Cake

  •  1 tablespoon fresh lemon juice
  •  1/2 cup powdered sugar
  •  1 teaspoon vanilla extract
  •  2 teaspoons grated lemon rind
  •  1/4 cup vegetable oil
  •  3/4 cup low-fat buttermilk
  •  1/2 teaspoon salt
  •  1/2 teaspoon baking soda
  •  1 1/2 teaspoons baking powder
  •  2 cups all-purpose flour
  •  2 large eggs
  •  1 cup granulated sugar
  •  1/4 cup The Grain Market flaxseed
  • 1 tablespoon granulated sugar
 
  1. Preheat oven to 350°. Coat an 8 x 4-inch loaf pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. 
  2. Place flaxseed in a blender, process until ground to measure about 6 tablespoons flaxseed meal; set aside. 
  3. Combine 1 cup granulated sugar and eggs in a large bowl; beat at high speed of a mixer 3 minutes. 
  4. Combine flaxseed meal, flour, baking powder, baking soda, and salt; stir well. 
  5. Combine buttermilk, oil, rind, and vanilla. 
  6. Add flour mixture to egg mixture alternately with buttermilk mixture. 
  7. 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.  
  8. Combine powdered sugar and lemon juice; drizzle over top of loaf.

 

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