Lemon Flaxseed Cake

Ingredients:

1 Tablespoon sugar

6 Tablespoon flaxseed meal (available at most grocery stores in the organic health section)

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  (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

Glaze (optional)

1/2 c. powdered sugar
1 T. fresh lemon juice

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.