• Quincy Barker

Flax Oil Lemon Cake


Flaxseed is one of the world's oldest crops and has been cultivated since the beginning of civilization. The Latin name for flaxseed is Linum usitatissimum which means "very useful". I couldn't agree more as I add flaxseeds to my smoothies, yogourt, baking and more! They are a great source of omega-3's and fibre.


This Flax Oil Lemon Cake is a healthy and tasty twist on a classic Olive Oil Cake. If you are anything like me, you add flaxseeds and ground flax to just about everything! This Flax Oil has been a great addition to my pantry. I love this product because it is 100% cold pressed and micro filtered. It is also sourced and extracted from Canadian flax seed crops. It has a smooth and clean taste that adds a wonderfully rich and slightly nutty flavour to any recipe.



You will love this cake because it is fluffy, moist and has the right amount of brightness with the added lemon extract. Although on it's own, the icing is lemony and sweet, but since the cake is lightly iced, it adds the right amount of sweetness that is perfect for the bright, fresh and sweet Spring and Summer seasons. This Flax Oil Lemon Cake is the perfect cake for your next sunny picnic or garden party.


Flax Oil Lemon Cake


Cake Ingredients:

  • 1 cup unsweetened oat milk

  • 1 tablespoon lemon juice

  • 3/4 cup cane sugar

  • 1/3 cup flax oil

  • 1 teaspoon of lemon extract

  • 2 cups whole wheat pastry flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Icing Ingredients:

  • 1/2 cup powdered sugar

  • 1 tablespoon of lemon juice

  • 1/4 teaspoon of vanilla extract

  • 1/4 teaspoon of lemon extract

  • 1 tablespoon of lemon zest for decoration


Instructions:


1. Preheat the oven to 350°F. Spray a loaf pan or pan of your choice with a non-stick spray. I use Baker’s Joy for consistent non-stick results.


2. To make the vegan buttermilk, whisk together the oat milk and 1 tablespoon of lemon juice in a small bowl. Set aside for 5 minutes.


3. Mix together the sugar and flax oil in a large bowl until creamy. Add the vegan buttermilk mixture and combine.


4. In a medium bowl, combine the flour, baking soda, and salt. Fold into buttermilk mixture and stir until just combined.

5. Pour the batter into the greased pan and smooth the top to ensure even baking. Bake until a toothpick inserted comes out clean, about 35 minutes. Adjust baking time accordingly depending on the pan you choose.


6. Remove from oven and cool at least 10 minutes in the pan. After 10 minutes, remove the cake from the pan and let it cool the entire way prior to icing.


Icing Instructions:


1. Whisk together the powdered sugar, lemon juice, lemon extract and vanilla until smooth. Pour icing over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.


2. Top with lemon zest and slices of lemon.



Want to learn more about CanMar Foods Golden Flax Oil, including where to purchase? Click the image to find out more!


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