Lemon-Flax Seed Loaf Cake

From Cooking Light (May 2000).

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

•  cooking spray
• 1  tablespoon sugar
• 1⁄4 cup flax seeds or 6  tablespoons ground flax seeds
• 1  cup sugar
• 2  eggs
• 2  cups 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 fresh lemon rind, grated
• 1  teaspoon vanilla extract
• 1⁄2 cup powdered sugar
• 1  tablespoon lemon juice

Directions

1. Preheat oven to 350°F.
2. Coat an 8x4-inch loaf pan with cooking spray; sprinkle with 1 tablespoon granulated sugar.
3. Set pan aside.
4. If using whole flax seed, place in a blender or clean coffee grinder, and process until ground; set aside.
5. Combine 1 cup granulated sugar and eggs in a large bowl; beat for 3 minutes or until mixture is thick and pale.
6. Combine flax seed meal, flour, baking powder, baking soda, and salt; whisk well.
7. Combine buttermilk, oil, rind, and vanilla.
8. Add flour mixture to egg mixture alternating with buttermilk mixture.
9. Spoon batter into prepared pan.
10. Bake for 55 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan 5 minutes on a wire rack; remove from pan.
12. Cool completely on wire rack.
13. Combine powdered sugar and lemon juice; drizzle over top of loaf.