Delicious lemon yogurt cake with chia seeds! This baked good is loaded with healthy swaps that pack nutritional benefits into each bite.
ingredient
- ½ cup plain greek yogurt
- 2 tablespoons chia seeds
- 4 tablespoons lemon juice, divided
- 4 teaspoons lemon zest, divided
- 1 ½ cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup olive oil, extra-light
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 3 large eggs
- 1 cup powdered sugar
Directions
- Heat the Oven – Preheat the oven to 350°F (177ºC). Grease a 9-by-5-inch loaf pan with nonstick cooking spray or olive oil.
- Mix the Yogurt Mixture – In a small bowl, combine the yogurt, chia seeds, 2 tablespoons lemon juice, and 1 tablespoon zest. Set aside.
- Mix Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the Egg Mixture – Using a stand mixer fitted with the paddle attachment or hand mixer on high speed, whisk the olive oil and granulated sugar until combined, about 4 minutes. Stir in the vanilla extract. Add the eggs, one at a time, beating well between each addition, scraping down the sides of the bowl as needed.
- Make the Batter – Reduce the speed to low and add the dry ingredients in 3 batches, alternating with 2 batches of the chia yogurt mixture.
- Bake – Pour batter evenly into the prepared loaf pan and smooth the top with an offset spatula. Bake in the center of the oven until a toothpick comes out clean and the top has set, about 40 to 45 minutes. The internal temperature should reach between 205 to 210°F (96 to 99ºC).If the top begins to brown rapidly towards the final minutes of baking (around 35 minutes), tent the cake loosely with foil, but without touching the surface.
- Cool – Cool the cake in the pan for 10 minutes. Carefully remove and transfer to a wire rack to cool completely.
- Make the Glaze – In a medium bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, and ½ teaspoon lemon zest. If needed, adjust with more lemon juice or powdered sugar until a glue-like consistency is reached.
- Add the Glaze – Drizzle the glaze over the cake, letting it drip down the sides. Sprinkle with ½ teaspoon lemon zest. Let it set before slicing and serving.
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