A delicious cake with plenty of lemon zest for taste, chia seeds for health and lemon icing for a wonderful delicious finishing. The addition of chia makes the cake healthier, too.
Chia Seeds – Healthy Ingredient in Lemon Cake
When it comes to chia seeds, I am still on a voyage of discovery and experimentation.
I know by now chia is such an incredible ingredient that no big surprise it is considered to be a superfood. Chia seeds are weight-loss friendly as well as an excellent source of dietary fiber.
They also positively influence, among the others, skin, bones, teeth and heart health as well as burn belly fat. It is almost hard to believe such small seeds can hide so many amazing health benefits.
Therefore I intend to use them as an ingredient in my food as often as possible.
I have already tried them out in a few simple recipes where I either soaked them at first and used them in desserts, or I simply added them straight away to smoothies.
But what I really wanted to do was to bake a cake with this novelty ingredient.
Lemon Cake with Chia Seeds – Delicious Cake with a Healthy Addition
Chia reminds me a bit of poppy.
The former is a bit bigger than the latter, but both types of seeds give this nice crunch when you eat them. That’s why I decided to use chia in a classic lemon cake as a substitute for poppy seeds.
When I baked this Lemon Cake with Chia Seeds for the first time, I wanted to make it even healthier and use rapeseed oil.
Unfortunately, this didn’t work as instead of having a beautiful lemon aroma; the cake had a strong, rather unpleasant, smell of rapeseed oil. So the next time I baked it, I just stuck with butter.
This time Lemon Cake with Chia Seeds turned out delicious: very moist with crunchy little bits. And although I do realise this is unfortunately not the healthiest cake in the world, I am sure that adding chia seeds certainly made it healthier.
Lemon Cake with Chia Seeds
A delicious cake with plenty of lemon zest for taste, chia seeds for health and lemon icing for a wonderful delicious finishing.
- 175 g butter at room temperature,
- 175 g sugar
- 200 g flour
- 2 tsp baking powder
- 3 lemons (zest)
- 2 tbsp lemon juice
- 3 eggs
- 100 g Greek yoghurt
- 2 tbsp chia seeds
- 100 g icing sugar
- 1.5 tbsp lemon juice
Preheat an oven to 180C (160C for fan ovens).
Put a disk of parchment paper on the bottom of a round 18 cm diameter cake tin and grease its side.
Beat the butter and sugar till fluffy, add the rest of the cake ingredients and beat until everything is well combined.
Pour the batter into the prepared tin and bake in the hot oven for 50-60 minutes (when a wooden stick inserted into the center of the cake comes out clean, the cake is ready).
Cool down the cake at first in the tin and after 10 minutes on a wire rack.
Prepare the icing by mixing the icing sugar with the lemon juice, pour it over the cake.