LEMON-FLAXSEED LOAF CAKE Cooking spray 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°F.

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 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.

Serves 12.

1 Serving - 1 Slice: Calories: 242 (Cal. from fat: 28%), Fat: 7.4g (Saturated: 1.4g), Cholesterol: 37mg, Sodium: 232mg, Carbohydrate: 40.7g, Protein: 4.5g.

[Cooking Light, May 2000]