Lemon Yogurt Cake with Chia Seeds
Yield: 10 servings
Calories: 321kcal
Delicious lemon yogurt cake with chia seeds! This baked good is loaded with healthy swaps that pack nutritional benefits into each bite.
Ingredients
- ½ cup (120 ml) plain greek yogurt
- 2 tablespoons (21 g) chia seeds
- 4 tablespoons (60 ml) lemon juice, divided
- 4 teaspoons lemon zest, divided
- 1 ½ cups (234 g) white whole wheat flour
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) kosher salt
- ½ cup (120 ml) olive oil, extra-light
- 1 cup (198 g) granulated sugar
- ½ teaspoon (2.5 ml) vanilla extract
- 3 large eggs
- 1 cup (113 g) powdered sugar
Instructions
- Heat the Oven - Preheat the oven to 350°F (177ºC). Grease a 9-by-5-inch loaf pan with nonstick cooking spray or olive oil.
- Mix the Yogurt Mixture - In a small bowl, combine the yogurt, chia seeds, 2 tablespoons lemon juice, and 1 tablespoon zest. Set aside.
- Mix Dry Ingredients - In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the Egg Mixture - Using a stand mixer fitted with the paddle attachment or hand mixer on high speed, whisk the olive oil and granulated sugar until combined, about 4 minutes. Stir in the vanilla extract. Add the eggs, one at a time, beating well between each addition, scraping down the sides of the bowl as needed.
- Make the Batter - Reduce the speed to low and add the dry ingredients in 3 batches, alternating with 2 batches of the chia yogurt mixture.
- Bake - Pour batter evenly into the prepared loaf pan and smooth the top with an offset spatula. Bake in the center of the oven until a toothpick comes out clean and the top has set, about 40 to 45 minutes. The internal temperature should reach between 205 to 210°F (96 to 99ºC).If the top begins to brown rapidly towards the final minutes of baking (around 35 minutes), tent the cake loosely with foil, but without touching the surface.
- Cool - Cool the cake in the pan for 10 minutes. Carefully remove and transfer to a wire rack to cool completely.
- Make the Glaze - In a medium bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, and ½ teaspoon lemon zest. If needed, adjust with more lemon juice or powdered sugar until a glue-like consistency is reached.
- Add the Glaze - Drizzle the glaze over the cake, letting it drip down the sides. Sprinkle with ½ teaspoon lemon zest. Let it set before slicing and serving.
Notes
- Using All-purpose and Whole Wheat Flour: I found that 3/4 cup white whole wheat flour, plus 3/4 cup all-purpose flour, gave a more tender cake. Make this substitution if you're okay with not having all the whole wheat flour in the recipe.
- Substituting the White Whole Wheat Flour: It can be replaced with all-purpose flour, whole wheat flour, or a half-and-half mix.
- Using Poppyseeds: Add 1 1/2 to 3 teaspoons in addition to the chia seeds. Alternatively, the poppy seeds can be substituted completely for chia seeds.
- Storing: Store in an airtight container for up to 2 days. Wrap and freeze for up to 1 month.
Nutrition
Calories: 321kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 170mg | Potassium: 72mg | Fiber: 3g | Sugar: 32g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 1mg
Recipe Link