Being the week of Mother’s Day, this recipe—for Lemon-Flaxseed Loaf Cake—is very appropriate. Because both my mom and her mom are what one might call flax fiends. They both have seemingly unending supplies of the stuff. My grandma prefers to stir hers into her morning cup of coffee, while my mom takes the OJ route. And they’ve been known to swap sources for the best and the cheapest flax in Minnesota. Hey, when you need your omega-3′s, I guess you have to get them any which way you can.
While I hate to disrespect my maternal elders (oooooh, my mom is not going to like being called an elder), but I will humbly suggest this recipe to them and you as a slightly more delicious way of getting your flax on.
(Click “more” for the rest of the story, more photos & the recipe.)
The best part about this bread is that it doesn’t approach flax as something to tolerate, to choke down or to mask. Wellll, the best part, if I’m being honest, is actually the lemon glaze drizzled lazily over the top. But the second best part is the fact that flax doesn’t apologize for its presence and instead takes front and center.
In doing so, the flax lends a texture and a nuttiness that makes this anything but the same old lemon loaf. It’s really best right out of the oven, as it dries out a bit with time. But the glaze (mmmm, the glaze: so vibrant, so lightly sweet, so opaque and pretty) helps with that, enveloping the loaf in an extra layer of moistness.
So, if you’re among those trying to sneak in the flax wherever you can, this is the cake for you. And maybe you should contact me, because we’re probably related.
Lemon-Flaxseed Loaf Cake
1 tablespoon granulated sugar
1/4 cup flaxseed
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
1/4 cup vegetable oil
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 tablespoon fresh lemon juice
Preheat oven to 350°.
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.
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.
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.
Combine powdered sugar and lemon juice; drizzle over top of loaf.