Lemon Poppy & Chia Seed Cake

Chia seeds. It has been all the rage in the past few months, with many extolling its benefits. I’m not going to list the benefits here since you all can Google it yourself. These tiny seeds are crazy expensive in Singapore, so when I was Australia for a vacation and saw these seeds being way cheaper, I snatched up a pack. On a side note, I also bought poppy seeds which are not available in Singapore (not sure why though.. perhaps it’s illegal for shops to stock and sell in large quantities considering its use to create some types of drugs?)

What I like about chia seeds is that it fluffs up in water to create a gelatinous substance, which is why it is most commonly used to make chia seed puddings. With this property, it can also make cakes and breads moist and not prone to drying out. Thus, I have used chia seeds to make cakes (see above) and breads (I’ll post next time) and to great success! This makes my bakes slightly healthier because I lowered the butter/oil content as the chia seeds compensate for that moisture these fats provide.

Without further ado, here is the recipe!

Lemon Poppy & Chia Seed Cake

Adapted from Good Housekeeping UK


150g unsalted butter, melted, plus extra to grease
250g self-raising flour
150g caster sugar (130g sugar if icing will be made)
1 tbsp chia seeds
1 tbsp poppy seeds
Finely grated zest of 3 lemons
4 medium eggs
150g (5oz) natural yogurt (not set)

175g (6oz) icing sugar
Juice of 1 lemon

DECORATE (OPTIONAL) – I didn’t do this step
Lemon peel (pared or zested)
Poppy seeds

1. Preheat oven to 180Ā°C (160Ā°C fan) mark 4. Grease and line the base and sides of a round 20.5cm (8in) cake tin with baking parchment. (Note: My cake was flatter as I’ve used a 9in cake pan)
2. To make the cake, in a large bowl mix the flour, sugar, poppy seeds, chia seeds and lemon zest. Set aside. In a separate bowl, lightly whisk together the melted butter, eggs and yogurt until combined. Pour the egg mixture into the flour bowl and whisk to combine.
3. Scrape the mixture into the tin, level and bake for 50min or until golden and a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10min then take out of the tin and cool completely on a wire rack.
4. To make the icing, sift the icing sugar into a bowl and add enough of the lemon juice to make it a thick and spreadable consistency. Transfer the cake to a cake stand or plate. Spread the icing over the top of the cake and encourage it to dribble down the sides. Decorate with lemon zest and a sprinkling of poppy seeds. Allow to set before serving in slices.


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