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
- Preheat oven to 350°. Coat an 8 x 4-inch loaf pan with cooking spray; sprinkle with 1 tablespoon granulated sugar.
- Place flaxseed in a blender, process until ground to measure about 6 tablespoons flaxseed meal; set aside.
- Combine 1 cup granulated sugar and eggs in a large bowl; beat at high speed of a mixer 3 minutes.
- Combine flaxseed meal, flour, baking powder, baking soda, and salt; stir well.
- Combine buttermilk, oil, rind, and vanilla.
- Add flour mixture to egg mixture alternately with buttermilk mixture.
- 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.
- Combine powdered sugar and lemon juice; drizzle over top of loaf.
