This springtime lemon & chia seed bundt cake is the perfect accompaniment to your Spring table!
“This cake has a hole in it!”
I’m sorry – I just can’t make or write about a bundt cake without making that reference – especially now that a sequel is coming out. (For those who aren’t movie obsessed – I’m talking about My Big Fat Greek Wedding). Movie references aside, this might be one of the best cakes I’ve made to date. It’s so fluffy, it’s SO moist (I know), packed with citrus flavor and has just the right amount of sweet. I’ve made it four times since testing the original recipe, and – to a husband who is just “not a fan of lemon”, all cakes have been devoured.
Nothing screams spring like lemon desserts. The tartness, the vibrant color – it’s as integral to the season as the tulips blooming in my front yard (which may have drowned to their death thanks to the deluge of rain we had this weekend). Despite the rain, the weather has been relatively perfect for a Southern spring (see also: a Midwest summer).
Tacking it back to the cake, what decadent desserts did y’all make for Easter? It rained from Friday afternoon to this morning, so sadly no outdoor picnics, egg hunts or boozy rooftop brunches were in our cards at all. So, we (read: I) binge watched Dateline and then we met my brother in law, his girlfriend and adorable daughter for a falafel pita.
Totally screams Easter Sunday, am I right? It’s not exactly how one should celebrate an integral holiday, but we’re not going to get into religion or politics on this happy little space. The one thing that I love about being an adult (currently without children) is you can make your own celebrations and traditions and observe any day however you’d like. And for me, that meant watching crime shows with some hoppy IPAS and big slices of cake.
Now, since I’ve been an MIA blogger traveling around the globe again, I’m off to whip up some more incredible treats for you guys to share this week. Spring has put a little extra “pep” in my step, so expect quite a few bright and pretty dishes. (and more cakes, because #cakeforpresident).
Lemon & Chia Seed Bundt Cake
For the cake:
- 3 large eggs, room temperature
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 cup low-fat Greek yogurt
- 1/3 cup canola oil
- 2 1/2 tablespoons unsweetened applesauce***
- 3 – 4* tablespoons lemon zest
- 1 teaspoon vanilla extract (white if you have it)
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons chia seeds **
For the glaze:
- 2 tablespoons melted, unsalted butter
- 1 teaspoon lemon zest
- 1 cup powdered sugar
- 1/2 tablespoon lemon juice
- 1/2 tablespoon heavy cream
- Fresh mint for garnish
*I added 4 whooping tablespoons of lemon zest, but that’s just because I love lemon flavor. Adapt to fix your needs!
** Can use poppy seeds if you’d like. I like the added health benefits of chia!
***Can use all canola oil if you’d prefer, I subbed in applesauce to cut the fat.
- Preheat oven to 350 degrees F. Heavily spray a standard 6 -cup size bundt pan with cooking spray and set aside.
- In the bowl of a stand mixer, beat the eggs, white sugar, brown sugar, Greek yogurt, oil, applesauce, lemon zest and vanilla extract together until thick and creamy. Add in the flour and baking powder, beating until just combined (don’t over-beat!)
- Using a wooden spoon, gently stir in the chia seeds.
- Pour the batter into prepared pan and spread with a spatula until smooth.
- Bake for about 42 – 45 minutes, or until a toothpick inserted into the middle comes out clean. Let cool in pan completely. Once cooled, carefully remove and place on a cake stand or plate.
- Prepare the drizzle by beating the butter, lemon zest, sugar, lemon juice and heavy cream until desired consistency. Drizzle over the cake and garnish with fresh mint.
Nutritional information per slice:
Fat: 11.3 grams
Carbohydrates: 38.1 grams
Fiber: >1 gram
Protein: 4 grams
Weight Watchers Points: 8