:: Lemon Cake drizzled with LemonyGoodness topped with ChiaSeeds ::

Fresh from Oven! Baked by yours truely!

I'm really excited to share with you my first attempt at baking Lemon Cake. More importantly, this recipe is simple and makes two cakes at a time! 

First, let's see the final product:

SERVES: 8 | PREP: 20 MINS | COOK: 40 MINS

The ingredients are surprisingly simple.

 

Left: Mixture of butter, sugar and flour          Right: Eggs

  

Ingredients:

• • 225g unsalted butter
  • 225g caster sugar
  • 4 eggs
  • Finely grated zest lemon
  • 225g self-raising flour
  • For the drizzle topping:
  • Juice lemon
  • 85g sugar
  • 20g Chia seeds

Method:

1. Prepare: Heat oven to 180/c.

2. Mix: Beat together the softened unsalted butter and caster sugar until pale and creamy. Then add 4 eggs, one at a time, slowly mixing through. Sift in the flour and add the finely grated zest lemon and mix well until well combined.

3. Pour: Line a loaf tin with greaseproof paper. Spoon in the mixture and level the top.

4. Bake: Bake for 45-50mins. To check the cake, use a thin skewer inserted into the centre of the cake and it should come out clean. Take the cake out to cool.

5. Topping: Mix together the lemons and caster sugar. Warm the mixture over low heat until the sugar is fully melted. Prick the cake and pour over the drizzle. The juice mixture will sink in and the sugar will form a lovely crisp topping. Pour over the chia seeds. Leave in tin until completely cool and remove and serve.

SpicyTip: Keep in airtight container for 3-4 days. Or you could freeze up to 1 month.