Lemon cake with chia seeds and kefir. A cake that is moist, airy, fragrant and is the best way to utilize the lemons that are in abundance this season.
What makes this lemon cake moist and airy?
This lemon cake with chia seeds and kefir is as moist and airy as you want. But what makes this lemon cake so special?
- In this cake kefir was used instead of milk. Kefir makes the cake more airy due to its bacteria.
- According to a Japan cake recipe a tablespoon of sunflower oil adds extra moisture to a cake. I trusted the recipe, and it did not let me down.
- Also, an important role for making a cake fluffy plays how fluffy the butter will be with the sugar. This is because the longer we beat these two ingredients, the more air is trapped in them.
- Last but not least, the addition of a syrup in the cake made it extra moist. The syrup is made very simply by mixing lemon juice with powdered sugar. Be careful, the syrup should be added to the cake ten minutes after removing the cake from the oven.
May I not add the syrup?
If you don’t want to add lemon syrup of course and you can do it. However, keep in mind that then your cake will not be so fragrant and moist. Also, if you are afraid that it will become too “lemon”, you can use orange juice for the syrup instead of lemon juice. Or both!
Is it ok to skip chia seeds?
If you want you may skip chia seeds and not adding them to the mixture. But adding them to the cake mixture has only positive side effects. Why? Because chia seeds contain fiber, minerals, vitamins, omega-3 fatty acids, potassium and calcium. They also have a neutral taste and therefore will not alter the taste of the cake at all.
May I substitute kefir?
If you do not have kefir you can replace it with sour milk. If you still do not have sour milk then you can do the following. Add to a corresponding amount of milk half a tablespoon of white vinegar or lemon juice. Set aside for 5 minutes and it is ready.
Lemon cake with chia seeds
Ingredients
- ½ cup kefir (150 ml)
- 2 tbsp chia seeds
- 1 ½ cup all-purpose flour (220 gr)
- 1 ½ tsp baking powder
- 1 tbsp lemon zest (about 1 lemon)
- ½ tsp salt
- ½ cup butter (125 gr)
- 1 tbsp sunflower oil
- 1 cup granulated sugar (200 gr)
- 3 large eggs
- 2 tbsp lemon zest
FOR THE LEMON SYRUP
- ¼ cup lemon juice
- 3 tbsp powdered sugar
FOR THE ICING
- ¾ cup powdered sugar
- 1 tbsp lemon juice
- 1 ½ tbsp milk
Instructions
- In a cup add the kefir and then the chia seeds. Mix well and set aside for about 30 minutes.
- In a bowl add the flour, baking powder, lemon zest and salt. Stir and set aside.
- In a bowl of a stand mixer, on medium speed, beat the butter, sunflower oil and sugar for about 5 minutes, until the mixture gets fluffy.
- With the mixer on low-speed, add the eggs one at a time, then beat in the lemon juice. Beat on medium-high speed until well combined.
- With the mixer on low-speed, add 1/3 of the flour mixture and mix until almost combined, then add half the kefir and mix until just combined. Repeat with another third of flour mixture and then the remaining half of the kefir, ending with the last third of the flour. Beat until well combined.
- Pour the mixture into a prepared a 23 cm loaf pan. Bake in a preheated oven at 170°C fan, for 45-55 minutes or until a clean knife inserted into the center comes out clean.
- Set aside to cool for 10 minutes inside the loaf pan, and then unmold.
- Stir the lemon juice and powdered sugar. Spread the lemon syrup on the cake while it is still hot. Allow the cake to cool completely.
- When the cake has cooled, mix all the ingredients for the icing well and pour over the cake. Allow the icing to dry slightly before serving.
And yes, I can definitely say that this is the moist and fragrant lemon cake with chia seeds you have ever eaten. It is the ultimate and the most delicious way to utilize the lemons that are in abundance during winter.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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