Flaxseed Lemon Loaf Cake

Baking Time: 50 minutes
Total Time: 1 hour 30 minutes
Yield: 1 loaf

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This is a delicious cake, (similar to a sweet, quick bread) served with tea or for brunch.


  • 1 tablespoon sugar
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup WEM Flaxseed (ground to meal in a blender or spice mill) or 6 tablespoons WEM Flaxmeal
  • 2 cups WEM All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 teaspoons grated lemon rind (zest)
  • 1 teaspoon vanilla

Lemon Glaze

  • 1/2 cup powdered sugar combined with 1 tablespoon fresh squeezed lemon juice


  1. Preheat oven to 350 degrees.
  2. Coat a 9 X 5 inch loaf pan with cooking spray and sprinkle bottom and sides with the 1 tablespoon sugar.
  3. Grind flaxseed in blender or spice mill.
  4. Grate lemon zest.
  5. Combine the 3/4 cup sugar and eggs in large bowl. Beat vigorously by hand or at high speed with electric mixer for 3 minutes.
  6. Add buttermilk, oil, lemon zest and vanilla combining well.
  7. In a smaller bowl, combine flaxmeal, flour, baking powder, soda, and salt and whisk together.
  8. Add flour mixture to buttermilk mixture gradually, stirring well.
  9. Pour batter into loaf pan.
  10. Bake 50 minutes or until a wooden toothpick inserted in center comes out clean.
  11. Cool in pan on wire rack for 5 minutes before removing from pan. Cool completely.
  12. Drizzle glaze over top of loaf.

Recipe Tips and Tricks

For an elegant dessert, slice and serve with a scoop of raspberry sorbet.

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

The Mill is open every day from 8:30 am to 5:00 pm.
Purchases can be made online HERE

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