Lustful Lemon Chia Cake
 
Prep time
Cook time
Total time
 

Summertime brings a lust for tastes of vibrancy which can enhance the desire for fruits offering their abundance. This brings to mind the combinations of blueberries and lemon. Your taste buds are awakened with that tart-sweet combination. Hello Summer!
Author:
Serves: 12-16
Ingredients
  • 4½ c. cake flour
  • 1½ t. baking powder
  • 1 t. baking soda
  • ¾ t. salt
  • 1¼ c. room temperature butter
  • 2½ c. sugar
  • 5 large eggs, room temperature
  • ¼ c. freshly squeezed lemon juice
  • 2 T. finely grated lemon zest
  • 1⅓ c. plain Greek yogurt
  • 2 T. Chia seeds (or poppyseeds)
  • 1½ c. powdered sugar
  • 3 T. freshly squeezed lemon juice
Instructions
  1. Preheat oven to 350 degrees. Butter and flour a 12 cup Bundt pan.
  2. In a separate bowl, whisk together the dry ingredients and set aside.
  3. Beat the room temperature butter at high speed until light in color.
  4. As you continue to beat on high, add the sugar and beat until light and fluffy.
  5. At medium speed, slowly beat in eggs one at a time.
  6. At low speed, beat in the zest and juice.
  7. Beat in the dry ingredients alternately with the yogurt until combined.
  8. Stir in the chia seeds; beat 1 minute at high speed.
  9. Pour into pan.
  10. Bake on middle rack of oven for about 1 hour or until toothpick comes out clean.
  11. To loosen cake from pan, run knife between them upon removal from oven.
  12. Cool on rack in pan for about 30 minutes; remove onto rack and cool completely.
  13. Combine powdered sugar with 3 tablespoons of lemon juice and pour immediately over cake.
  14. Fill center of cake with blueberries or desired fruit before serving. Top slices with fruit.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/lustful-lemon-chia-cake/