Lemon Chia Seed Cake

Move over poppy seeds, this fresh, light and zesty lemon tea cake is chock full of chia seeds – the new superfood. Incredibly moist and tangy, this lemon chia seed cake has a delightful crunch thanks to the tiny chia seeds throughout the cake. This beautiful and delicious cake will make the perfect highlight of any afternoon tea and is going into our recipe books as one of our firm favourites.

(Yields: 24 cm bundt cake)

360g unsalted butter, soft
240g + 1 tbsp sugar
8 eggs, separated
120ml milk
2 tbsp lemon zest (about zest of 1 lemon)
2 tbsp lemon juice
½ cup chia seeds
1 tsp salt
240g plain flour, sifted
Lemon glaze:
2 tbsp lemon juice
150g icing sugar, sifted

  1. Cream butter and 240g of sugar in mixer until pale and creamy.
  2. Beat in egg yolks one at a time and mix well after each addition
  3. With mixer on slow speed, add in milk, chia seeds, lemon juice and lemon zest and salt.
  4. In another bowl, beat egg whites with 1 tbsp sugar until stiff peaks form
  5. Fold in flour and egg whites alternately until the batter is combined.
  6. Pour into a greased bundt pan and bake in a preheated oven at 175oF/350oF for 35 minutes or until a skewer inserted in the middle comes out clean
  7. Remove from oven and cool completely, then invert cake onto a cake stand.
  8. Meanwhile, make lemon glaze by stirring together lemon juice and icing sugar
  9. Before serving, pour over the top of the cake and garnish with more lemon zest.
  10. Serve at room temperature and enjoy!

1 thought on “Lemon Chia Seed Cake”

Leave a Reply

Your email address will not be published. Required fields are marked *