With the help of my little Dandelion, I baked this gorgeous individual lemon chia seeds cake on weekend as our tea time treat. I baked lemon poppy seeds bundt cake months ago and decided to give it a try with chia seeds this time around. To my surprise it turns out absolutely wonderful and I'm truly impressed with the soft and spongy cake. Instead of individual loaf you may bake them in single loaf tin which works good too.
The whole house filled with "lemony" aroma kind of refreshing aromatherapy and the sweet fragrance coming out of hot oven are indeed amazing. The tiny bits of chis seeds popping in mouth on every bites adds texture the gorgeous cake. You may dust the cake with confectioners sugar or drizzle with simple icing but I prefer mine naked 😄.
Ingredients
1 1/2 cups all purpose flour
1/2 cup unsalted butter, softened
1 cup plain Greek yogurt
1 cup sugar
2 eggs, room temperature
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
4 tbsp lemon juice
2 1/2 tbsp chia seeds
1 1/2 tbsp lemon zest
Methods
Preheat oven at 350'F or 175'C. Greased individual cake mould and keep aside.
Combine flour,baking powder, baking soda and salt. Mix well. Keep aside.
Using a stand or hand mixer, cream sugar and butter till pale and fluffy.
Add eggs one at a time and beat after each addition.
Beat in lemon juice and lemon zest. Add half of the flour mixture and beat. Add chia seeds and yogurt.
Using a spatula, stir in the flour mixture till no flour streak can be seen. Do not overmix.
Divide the batter evenly into the greased mould and bake for 50-55 minutes or till a skewer inserted in the center of the cake comes out clean.
Cool on the pan for 8-10 minutes before transferring to a wire rack to cool completely.
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