Lemon Chia Seed Cake



Happy Friday! For some it might be a happy Friday for others not so much. It’s been a long week full of not such great news. The horrible happenings in Boston on Monday, the explosion in Texas on Wednesday and in many places (including locally) the flooding.

I feel horrible for all the families who have lost a loved one. I feel bad for those who have lost so many personal belongings as well. Material things can always be replaced but I am sure it is heartbreaking to also lose items of sentimental value. My prayers go out to everyone who has had such a horrible week.

Our schools were closed yesterday due to the flooding-it has been pretty bad. The weather is supposed to be better starting today-no rain for the next couple of days but I am sure the cleanup for some people will continue.  I am grateful that my house is nice and dry. I actually cleaned my house yesterday so that I wouldn’t have to do it on the weekend. 

Let’s talk food… I love cake. Any kind of cake. This recipe I am sharing is actually a breakfast cake but I served it as a dessert.

This was a really moist cake and the lemon flavor was delicious! I guess it’s kind of healthy because of the chia seeds. At least I would like to think so.

Lemon Chia Seed Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 cup plain, greek-style yogurt
  • 2 tbsp chia seeds

Preheat oven to 350F. Lightly grease a 9-inch round cake pan and line the base with parchment paper. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by lemon zest and lemon juice.

Stir half of the flour mixture into the lemon mixture, followed by the yogurt and chia seeds. Stir in remaining flour mixture, stirring just until no streaks of dry ingredients remain and seeds are well-distributed throughout the cake.

Pour batter into prepared pan and spread into an even layer.

Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean and the cake springs back when lightly pressed.

Allow cake to cool for about 15 minutes in the pan, then turn out onto a wire rack and peel off the parchment paper, then reinvert the cake on the wire rack to cool completely.

Dust with confectioners’ sugar before serving.

Super simple…but simply delicious!



Recipe source: http://bakingbites.com/




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