Chia Seed Lemon Drizzle Cake - Ellas Better Bakes

Alter quantities (metric only) 10 slices

180 g self raising flour (1 Cup and 4 tablespoons) or use plain/AP flour and add add 2 teaspoons of baking powder in total
½ teaspoon baking powder
pinch of salt
80 g unsalted butter softened (⅓ Cup)
225 g caster (superfine) sugar (1 Cup)
90 ml natural or Greek yoghurt (6 level tablespoons for just over ⅓ Cup)
1½ tablespoon chia seeds
2-3 teaspoon lemon zest (roughly 3 small/medium lemons)
1 tablespoon lemon juice (roughly juice of 1 small/medium lemon)
3 large eggs at room temperature (US = extra large)

Set your oven to 350°F/180°C/160°C/Gas mark 4
Line the base and sides of your loaf tin with greaseproof paper and grease the exposed ends of the tin (see picture in main blog).
Sift together your flour, baking powder and salt.
Using the paddle attachment fitted to your stand mixer or beaters for your hand mixer, beat your butter a few times to ensure nice and soft.
Add your caster sugar and beat until a dry paste is formed.
Mix together your yoghurt, chia seeds, lemon zest and lemon juice and then add it all to your beaten butter and sugar. Beat a few times until just combined and wipe your bowl down with your spatula intermittently to ensure everything is equally mixed.
Add one egg and a heaped dessertspoonful of your sifted flour mixture and beat on a low setting until combined.
Repeat twice more until the eggs are all mixed in.
On a low setting beat in the remaining flour until just combined, again wiping down with your spatula to ensure all of the batter is mixed in.
Give the mixture a fast beat on medium-high for 10 seconds and no more. It should look smooth and silky when ready,
Pour the mixture into your prepared tin and level out.
Place in the centre of your oven and bake for 35-40 minutes, until golden on top and a skewer inserted into the centre comes out clean.

10 minutes before your cake is due to come out of your oven make your lemon syrup.
Stirring continuously, heat your water and sugar in your small saucepan over a low heat until all of the sugar crystals disappear.
As soon as your cake is out of the oven, use a skewer to prick holes in the cake all over.
Mix your lemon juice into your sugar syrup and then immediately pour over your cake whilst it is hot, leave it to cool in the tin for 20 minutes.
Remove to a cool rack to continue to cool.

Once your cake has completely cooled make your icing.
Mix together your sifted icing sugar and lemon juice until fully combined.
Hold a dessert spoon full of icing over the centre of the cake and allow to naturally drizzle over the cake and drip down the sides,
Sprinkle over chia seeds.

Key tips:

Don't overbeat your mixture, it will take some of the air out.

Storage:

This cake will keep for 2-3 days in an airtight container

Place on kitchen paper as it is quite moist.