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Lemon-Chia Seed Cake 

Makes 1 cake to serve 16 
Prep Time10 mins
Cook Time40 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, French, Southern
Keyword: chia seeds, lemon cake, poppyseed cake, virginia willis, weight watcher cake
Author: Virginia Willis


  • 1 ½ cups self-rising flour
  • 1 tablespoon chia seeds
  • 1 cup 0% Icelandic yogurt
  • 1/2 cup granulated sugar
  • 3 large eggs
  • Finely grated zest of 2 large lemons
  • 1/3 cup plus 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure lemon extract
  • 1 teaspoon pure vanilla extract
  • ½ cup unsweetened applesaucel
  • ¼ cup confectioners’ sugar


  • Position a rack in the center of the oven and preheat the oven to 350°F. Generously coat an 8-inch cake pan with baking spray. Set aside.  
  • Combine the flours, chia seeds, yogurt, granulated sugar, eggs, lemon zest, 1/3 cup of the lemon juice, lemon extract, vanilla, and applesauce in a large bowl until well blended. Transfer batter to the prepared pan. 
  • Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan on a rack 5 minutes. Run a knife around the edge of the pan to loosen the cake, invert onto the rack, turn upright, and cool completely. 
  • Combine the confectioners’ sugar and remaining tablespoon of lemon juice in a small bowl, stirring until smooth. Drizzle the glaze over the cooled cake. Using a serrated knife, slice the cake into ½-inch pieces and serve immediately. Store in an airtight container for up to 4 days.