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  • Writer's pictureApeksha Gore

Lemon chia seed cake

The best cakes sometimes are the most simple ones. This cake is a little tangy but not overtly lemony and the chia seeds add a perfect crunch to the soft tea cake. It takes very less time and can be prepared within an hour.

If you want to go all-out on the citrus flavour, go ahead and top the cake with a lemon drizzle


  • 260 gm or 1 and 3/4th cup flour (I used whole wheat flour)

  • 250 gm or 1 and 1/4th cup powdered sugar

  • 3 eggs

  • 120 ml milk

  • 75 gm butter, melted

  • 45 ml oil

  • Juice and zest of 3 lemons

  • 2 tablespoons chia seeds

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt


  1. Preheat oven to 180 degrees, prepare a loaf tin or a medium sized tin of any shape (bundt pan also works best)

  2. In a bowl, sift together flour, baking powder, soda and salt

  3. In a mixing bowl, beat eggs until light and pale. Add sugar and continue to beat as the mixture almost doubles in size

  4. Fold in the flour mix alternating with butter and milk

  5. Lastly, add lemon juice and zest. Top with chis seeds and fold in.

  6. Pour the batter in the baking tin and bake for 35-38 mins till a skewer inserted comes out clean.


  1. You can make a lemon drizzle to go over warm cake - just heat 1/3rd cup of water, add in 2 tablespoons of sugar and juice of 2 lemons. Boil till all sugar us melted and the drizzle is of a nice consistency - not too watery but not too viscous too

  2. Prick holes all over the cake, when the warm cake is still in the tin. Pour the drizzle evenly and let it set for 5-10 mins

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