Lemon-Chia Seed Cake
Makes 1 cake to serve 16
Calories:
Ingredients
- 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
Instructions
- 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.