You know my love of sweet lemony delights, don’t you?
Well, I came home the other week from feeding my parents’ pet fish (Mum and Dad were in tropical Queensland, the lucky ducks) with some lemons from their tree, too many just for lemon tea and the odd squeeze for meals, so got down to business baking a lemon cake. (I also scored a bazillion peaches!)
I’ve previously made Smitten Kitchen’s lime yoghurt cake with blackberry sauce, substituting the limes for lemons, and it was divine. I thought I could transform the recipe a bit so as to make it a little healthier and punchier, especially for the kids, and it came out beautifully. Miss almost 3 enjoyed it, as did hubby but my newly fussy Mr 5 did not like. This was a shame because I’d hoped to pop it in his lunch box!
This cake makes for a lovely morning or afternoon tea treat and freezes really well.
Lemon Coconut Chia Cake
Adapted from Smitten Kitchen’s lime yoghurt cake
1 cup full fat unsweetened yogurt (Greek is fine) or cream, brought to room temperature (this helps when combining with the oil so that the oil doesn’t clump too much)
1/3 cup coconut oil
1/2 cup sugar
zest of two lemons
1/2 cup lemon juice
2/3 cup desiccated coconut
1 cup plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons chia seeds
Preheat the oven to 175 degrees Celcius. Grease the sides of a 9-inch round cake pan (spring form if you prefer) or loaf pan with butter and line the bottom with baking paper.
In a large mixing bowl, whisk together the yogurt, oil, sugar, lemon zest and lemon juice. If lumps of coconut oil form, don’t worry. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over the top of the cake batter. Add chia seeds and coconut and stir the lot with a spoon until just combined.
Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the centre comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Decorate with desiccated or shredded coconut and/or a simple lemon icing.