by vernette carbon
I don’t know why in the world I am talking about chocolate when the title of this post is “Easy Lemon Cake – My Lemon Flaxseed Cake Recipe.” I think I fell and bumped my head and ended up in chocolate heaven. Anyway, check out my recipe below.
I created the recipe and had my son write down the recipe as I went along. It was one of those times when I said to myself, “Let me try a little something new and see how it would turn out.” Well, it turned out really really good. I ate more than I should, but didn’t feel guilty as I would if I ate chocolate cake. This was what I called a healthy cake…if there is such a thing…ha ha.
Easy Lemon Cake – Ingredients:
1 Tablespoon sugar
6 Tablespoon flaxseed meal (available at most grocery stores in the organic health section or you can purchase it online at Amazon.com)
1 cup brown sugar
2 large eggs (organic eggs)
2 cups flour (I used Eagle Mills all natural unbleached flour with 9 grams of whole grain per serving)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I used sea salt)
3/4 c. reduced fat buttermilk or I used Horizon Organic DHA Omega-3 2% milk
1/4 c. olive oil (make sure it’s virgin)
2 tsp. grated lemon rind
1 tsp. vanilla
1/2 c. powdered sugar
1 T. fresh lemon juice
Following is the ground flaxseed meal that I use to create my easy lemon cake. You can get this at your local health food store or you can purchase it on Amazon by clicking on the banner below:
Bob’s Red Mill Whole Ground Flaxseed Meal — 16 oz
Easy Lemon Cake–Directions:
Preheat oven to 350 degrees. Coat your loaf pan with butter or olive oil, etc. Take 1 tsp. sugar and coat the loaf pan. Combine the remainder of sugar and eggs and beat continuously on high until the mixture is thick and light in color (about 3 minutes).
In a separate bowl add flour, flaxseed meal, baking powder, baking soda and salt. In smaller bowl add the lemon rind, oil, vanilla and buttermilk and whisk together.
Alternately add buttermilk mixture and flour mixture to the egg mixture. Once complete pour mixture into your loaf pan and cook for 55 minutes or until a toothpick comes out clean. Let cake loaf cool and then take out of pan. To make the glaze add the powdered sugar and lemon juice, drizzle over loaf cake. I haven’t tried this one myself, but I will eventually.
Following is another healthy easy lemon cake recipe recipe
Easy Lemon Cake….Chef Mary recipe: Lemon yoghurt cake
I haven’t tried this one myself, but I will eventually.
Following is another easy lemon cake recipe from ehow.com.
How to Make Homemade Lemon Cake
By Julie Elefante, eHow Contributor
Make a tart moist easy lemon cake at home.
This cake packs in a lot of fresh tart flavor, especially if you use fresh lemon zest and juice. The addition of lemon juice makes this cake moist, too, so make sure it cools completely before handling it, and turn it out of the pan gently. It may come apart, otherwise.
Before you zest your lemon, make sure you wash it well, especially if it’s not organic. Then, zest only the yellow part of the lemon’s rind because the white part is bitter.
Things You’ll Need To Create This Easy Lemon Cake
Nonstick spray or shortening
2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup softened unsalted butter
1 cup sugar
4 large eggs
1 tsp. vanilla extract
1/4 cup fresh lemon juice
Zest from one large lemon
2 tbsp. fresh lemon juice
1 cup sifted powdered sugar
Place one of your oven racks in center position and preheat the oven to 350 degrees Fahrenheit.
Cut a piece of parchment paper to fit the bottom of your pan. Grease the pan with nonstick spray or a thin layer of shortening. Place the parchment into the pan. Grease the parchment.
Whisk your flour, baking powder and salt together in a large bowl. Set these dry ingredients aside.
Cream your butter and sugar together in another large bowl until it is light-colored, fluffy and smooth.
Beat in one egg at a time, mixing each one in completely before adding the next. Then beat in the vanilla extract, lemon juice and lemon zest.
Pour the dry ingredients into the butter mixture, and stir the batter until it is just combined; a few light streaks of flour are fine. If you overmix your batter, your cake won’t be as light and tender as it should be.
Pour your batter into your greased pan. Spread it out evenly with a spatula.
Bake for 45 minutes. At this point, check your cake with a tester, toothpick or thin knife to see if it’s fully baked. Your tester should come out clean and dry. If the cake isn’t fully baked through, bake it further and keep checking it until it’s done.
Cool your cake completely in the pan on a rack. Once it’s cool, loosen the cake from the pan by running a thin knife between the cake and the pan. Gently turn the cake out onto a cake plate and remove the parchment paper.
Mix the fresh lemon juice and powdered sugar together to make a somewhat thick but still pourable icing. If it’s too thick, you can thin the mixture with more juice, milk or water. If it’s too thin, add more sifted powdered sugar.
Pour the icing over the cake. Covering the cake’s entire top and let the icing drip down the cake’s sides. Serve once the icing has set.
No related posts.