This delicious recipe for whole-wheat lemon chia seed yogurt cake that packs nutritious ingredients into each bite!
Breakfast is always better when you get to eat a ray of sunshine. I’m talking about ripe, juicy LEMONS!!! I came up with a recipe that feeds my obsession and celebrates the beginning of spring. I created a whole-wheat lemon chia seed yogurt cake. It’s the perfect slice of happiness, although it can be eaten any time of the day.
I didn’t always like the taste of lemon, but nowadays I can’t get enough and I have grown an appreciation for this fragrant, tart, mouth puckering golden citrus. In fact, I add lemons to almost all of my savory dishes and decadent sweets when I can.
Lemons are nifty because not only do they add that distinctive tangy flavor, they naturally brighten and enhance sweetness in other foods. That’s why you’ll see them slyly added here and there in recipes. They fly under the radar in the kitchen, when they are really flavor ninjas and doing a darn good job!
I sure wouldn’t mind brewing a fresh cup of tea and waking up to this lemon cake in the morning! I’ve got some good swaps that make eating a slice better for you, but still tender and flavorful.
I want to give you the balance of a healthier baked treat with a hint of indulgence.
The base of the loaf cake is a mixture of white whole wheat flour, olive oil instead of butter, and chia seeds for added fiber instead of poppy seeds. I also used nonfat Greek yogurt, which is packed with protein. These wholesome ingredients don’t leave out the sweet and tangy flavor that you crave in a delicious lemon cake.
There is a special time just as winter turns to spring and fresh Meyer lemons make an appearance. I am not lucky enough to have my own tree, but my sweet friend Jill graciously gave me a huge bag of Meyers from her tree in Palm Springs. The lemons I received ranged from ones that could fit in the palm of my hand to the size of an orange!
The taste profile on these homemade beauties has vibrant herbaceous floral citrus notes with just a hint of tang for balance. It’s totally okay if you use regular lemons from the grocery store, however, those varieties will be slightly sourer than Meyer lemons.
I’ve been using lots of lemons in dishes like Greek lemon chicken and Mediterranean spiced salmon. I can’t get enough! I made this lemon chia seed yogurt cake especially for Jill to show my gratitude.
If you are looking to keep sweeteners to a minimum, you can skip the lemon glaze. You’ll have a gorgeous golden brown cake with a nice shiny top. If you are ready to take it to the next level, generously drizzle that glaze all over. It’s that little extra lemon love that I can’t resist, and I know you won’t be disappointed.
Make this recipe for a special weekend breakfast or as a gift for someone extra awesome. No matter what, it will increase your bliss level a few notches. I would love to hear if you have a lemon tree and how you use them in your cooking!
What is the benefit of adding Chia Seeds to the lemon cake?
Small but mighty, chia seeds are nutrient dense and promote long-lasting energy. It’s a plant-based source of omega-3-fatty acids, antioxidants, easily digestible protein, calcium, iron, and fiber. One tablespoon supplies about 5 grams of fiber! The fiber in the chia seeds readily absorbs water, about nine times its weight! You’ll see if you’ve ever made chia pudding, as they swell and create a gel-like layer which is perfect for naturally thickening foods and help you feel satiated. The seeds are very neutral in flavor so you can add it just to about anything for an extra crunch or thickened texture. Chia seeds are used in this recipe for the little bits of crunch similar to poppy seeds with the added nutritional benefits! (Source: Superfood Kitchen By Julie Morris)