As we age, our taste buds change as well. Have you noticed that? There are some foods we were so fond as children, but as we grow, it falls out of favor. That happens vice versa too. As a child, I was more inclined towards anything with chocolate. I see that trait in my elder one too. For Rasha, cake and ice cream is chocolate, nothing else. Slowly, she is admitting coffee as a flavor too. But nothing else qualifies. But now I seem to prefer more fruity flavors in my cakes and desserts. I totally love any banana bread, apple cake and even cakes with pear and apricot. They are just so delicious that I can sit and have a few slices without a stop. How many of you are fond of fruity flavors? Do drop in your comments below and tell me your choices, I would love to try!
I was never a fan of lemon cake till I tried a loaf slice from Starbucks. I wouldn’t say it was really good, but I kind of liked the tangy taste of the lemon in the loaf. I actually find store bought cakes too sweet for my liking. I may love sweet stuff, but I guess after being around with me all this while, you would have got an idea that I like my sweets mild. I use limited sugar in my recipes and I like the sweetness to be just around the border. Alhamdulillah, I have always found my desserts being accepted very well by my guests, who usually go in for seconds, commenting that it is just the right sweetness. My colleagues also like it that way. I am trying hard for the girls to get used to it. Rasha always wants more sweetness and is always commenting on it. 😕
Coming back to this beautiful lemon cake – I have been wanting to bake one ever since my vegan days – feels like a decade ago… hehe… I had printed out a few recipes and kept it ready as well, but never got around with it. Finally, I pushed myself to make it when I found that I didn’t have enough chia seeds for making a pudding. What reasons to make a cake! 😀 The recipe is very straight forward and common for a butter cake, just that it is spiked with lemon juice and zest, and has an added crunch of the chia seeds. You can very well skip the chia seeds or substitute with poppy seeds, if you get it in your country.
It’s a very simple tea cake, with simple flavors – of the butter, the sugar and of course, the lime. One thing I didn’t like about the Starbucks loaf was the prominent taste of bottled lime juice. Using freshly squeezed lime juice adds so much more flavor to your cake, for sure! I love how the lime zest gives it a beautiful shade of yellow to the cake and an amazing aroma too. Rubbing the zest into the sugar makes sure that the lemony flavor shines through the cake. I ate up majority of the cake, since my girls didn’t like, and bought some slices for my colleagues who really loved it. This is one cake I will repeat when I have excess of lemons and craving for something other than chocolate cake. 🙂 Off to the recipe…
Lemon Chia Bundt Cake
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 100 gm butter soft
- 3/4 cup sugar
- 2 eggs room temperature
- Juice and zest of one lemon 4-5 tbsp juice + 1 tsp zest
- 1 cup buttermilk I used laban
- 2 tbsp chia seeds
- Preheat oven to 180 degrees. Grease and dust a bundt pan well.
- Whisk together the dry ingredients in a bowl and set aside.
- Rub the zest into the sugar. Add butter onto it and beat till fluffy.
- Add one egg at a time and beat after each addition.
- Add the lemon juice and beat briefly.
- Add half the dry ingredients and half the buttermilk and fold in well.
- Add the remaining dry ingredients and buttermilk and fold till all combined.
- Finally fold in the chia seeds.
- Pour into the pan and bake for 40-45 minutes till the cake is done.
- Cool in pan for 10 minutes, before flipping onto a cooling rack. Cool completely before slicing and serving.
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