Lemon Chia Seed Cake
My favorite cakes are moist, but not buttery cakes. I was sick for a few days and loaded up on lemons, so I just figured out I obviously had to do something involving lemons. And what’s better than a lemon cake? This lemon cake with chia seeds nailed it in terms of texture, and from now on I’ll be following the same ratios in baking. Rule number one, for moist cakes, is to use 1/4 cup of butter for every cup of butter. Another thing is to make use of brown or coconut sugar! sugar The darker color of this cake comes from the fact I subsituted about 2/3 of the sugar for coconut sugar, as I did not have granulated sugar anymore. This definitely influenced the texture of the cake, making it moist and lightly crumbly.
For this cake you will need:
Flour
Sugar
Coconut Sugar
Eggs
One lemon
Butter
Chia Seeds
What makes this cake darker than usual lemon cakes?
Well, the coconut sugar pretty much. It was totally accidental (oopsie – I didn’t have granulated sugar anymore) – but coconut sugar makes the cake moist and softer. A similar result can be obtained with brown sugar, though.
Lemon Chia Seed Cake
Ingredients
- 2 cups All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 cup Softened Butter
- 2 Eggs Large
- 1 tsp Pure Vanilla Extract
- 1 Lemon Zest Medium
- 1 tbsp Lemon Juice
- 2 tbsp Chia Seeds
- 1/4 tsp Sea Salt
Instructions
- In a large bowl, mix the flour with the salt and the baking powder
- In another bowl, beat the eggs with the sugar and the vanilla extract
- Grate the lemon zest
- Add the butter to the dry ingredients, then gradually add the wet ingredients
- Add the lemon zest, lemon juice, and finish off with the chia seeds
- Grease a cake pan and bake in a preheated oven for 55 min to an hour at 365F. Baking times may vary, so make sure you regularly check the cake, every 20 min.