Tuesday, May 6, 2014

Lemon Yogurt Chia Seed Cake

I have had this Lemon Yogurt Cake from Smitten Kitchen on my mind for awhile now. We had five lemons sitting in the fridge this week and they weren't for anything in particular so I thought, why not use them for some cake! I love lemon desserts. Lemon meringue pie, lemon blueberry scones, lemon buttercream frosting, you name it. I just love the contrast between sweet and sour. So, if you like lemony things, this cake is for you!

Lemon Yogurt Chia Seed Cake (slightly adapted from Smitten Kitchen)
Fills one 8 x 8 square pan, or a regular loaf pan as well

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup skyr (or plain yogurt)
3/4 cup sugar
3 large eggs
2 tsp lemon zest, from approximately two organic lemons
1/2 tsp pure vanilla extract
1/3 cup olive oil 
1/4 cup chia seeds

1/3 cup freshly squeezed lemon juice
1 tbsp sugar

Preheat the oven to 350F or 175C and line your square or loaf pan with parchment paper. 

Sift together the flour, baking powder, and salt in a medium sized bowl. In a larger bowl, whisk together the skyr or yogurt, sugar, eggs, lemon zest, vanilla extract, and olive oil. 

Slowly stir the dry ingredients into the wet ingredients until no streaks of flour remain before folding the chia seeds into the batter. Pour the batter into your prepared tray. If you will be baking your cake in an 8 x 8 square pan like I did, you will only need to bake the cake for 25 to 30 minutes. Your cake will probably need more time in the oven if you use a loaf pan (approximately 50 minutes according to Deb).

While the cake is baking, warm up the 1/3 cup lemon juice and remaining 1 tbsp of sugar in a small pot until the sugar dissolves and the mixture is clear. Set aside for later.

Test to see if the cake is done by inserting a toothpick into its center. If it comes out clean, your cake is ready. Take your cake out of the oven and let it cool in the pan for 10 minutes before flipping it out onto a cooling rack. Poke some holes in your cake with a toothpick or with a fork before pouring or carefully spreading the lemon syrup over the cake and allowing it to soak in. (You can use a pastry brush or you can just use a spoon like me and carefully pour and spread the syrup all over the cake.) Let the cake cool completely before digging in! Yum! 

This recipe is really adaptable. On her post, Deb makes a list of ways you could change this cake. For example using different citrus fruits or adding berries or chocolate for example. Do refer to her post for more ideas! 

This little cake went a long way. We shared some with two different friends on Saturday and then we enjoyed another piece on Sunday with the fiance's parents. I really like this cake. I also feel as if it is a bit healthier with the skyr, olive oil, and chia seeds in it. Although who am I kidding, there's still quite a bit of sugar in it! All in all, it is a quick cake to throw together and its bright lemony flavor is perfect for this sunny weather! 

Happy Tuesday!


  1. That looks delicious! I also love lemon desserts. Good cakes and pies and things are hard to find in Seoul in your average Korean neighborhood. The other week I met a friend in a cooler than average neighborhood and had an amazing lemon meringue tart at a little cafe that specializes in tarts. We actually shared that one and a brownie tart. The chocolate and lemon worked really well together.

    Your cake looks like it would be really good with a mug of coffee and a nice view. :)

    1. We totally had this cake with coffee and it was a great combo ;) You should give it a try and let me know how you like it!