Lemon Flaxseed Loaf Cake

This is a cake for lemon lovers. Sometimes I just want clean citrus flavors. Nothing else will do, not even chocolate or ginger. So faced with a yearning for citrus, a bag full of lemons, and dislike of poppy seeds, I came up with this moist, tender, distinctly lemon cake where the flax seeds give just a hint of nuttiness. If you are really crazy about lemon, double the amount of glaze and coat the loaf on all sides, slowly so it all soaks in.

Lemon Flaxseed Cake
90 g whole-wheat pastry flour (about 3/4 cup)
130 g all-purpose flour (about 1 cup)
20 g flaxseed meal (about 3 tablespoons)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
200 g sugar (about 1 cup)
1-1/2 Tablespoons lemon zest (2 large lemons, use juice in glaze)
1/4 cup unsalted butter, melted
1/2 cup plain yogurt
1/4 cup half-and-half (or additional yogurt)
Lemon Glaze

Preheat oven to 350°F. Grease & flour a 9" x 5" loaf pan.

In a bowl, whisk together flours, flaxseed, baking powder, baking soda, and salt. Set aside. In a separate large bowl, whisk together eggs, sugar and lemon zest until pale. Add butter to egg mixture and whisk to combine. Add yogurt and half-and-half to egg mixture and whisk to combine. Sprinkle 1/3 of the flour mixture over the egg mixture and gently stir just to combine. Repeat in 2 more additions, stirring just to combine, lumps are okay.

Bake until tester comes out clean, about 40 minutes. Remove from pan and poke holes in the top and sides of the cake with a toothpick. Slowly drizzle glaze all over, making sure it soaks in and trying to waste as little as possible to drips. Cool completely.

Lemon Glaze
3 Tablespoons lemon juice (2 large lemons)
2 Tablespoons sugar

Heat lemon juice and sugar gently, stirring until sugar dissolves.