Incredibly moist and tasty this recipe is well balanced with sweet and sour. Chia seeds bring extra texture and goodness to the recipe.
Preparation times 15 + baking times 55 mins
Serves 12 – 16.
- 185 g unsalted butter, room temperature
- 4 (about 60-70 g) free range eggs, room temperature
- 160 ml plain yogurt, room temperature
- 300 g castor sugar
- 60 ml fresh lemon juice
- 120 ml fresh milk, room temperature
- Lemon zest from 2 lemons
- 200 g plain flour
- 75 g desiccated coconut
- 2 level tbs chia seeds
- 1 1/2 level tsp baking powder
- 1/2 level tsp baking soda
- 1/4 level tsp ground sea salt
1. Preheat oven to fan forced oven 160°c. Grease a 4 cm deep, 23 cm X 23 cm capacity cake tin. Line with baking paper. See hints & tips, picture below.
2. In a bowl mix the flour, desiccated coconut, baking powder and baking soda together, set aside.
3. In a large bowl using an electric mixer, beat the butter, sugar and yogurt until well combined. Add eggs one at a time beating well after each addition until well combined.
4. Add lemon juice beat until just combined. Add flour mixture, milk and lemon zest and beat low speed or gently fold in until just combined.
5. Pour mixture into prepared pan. Smooth the surface. Bake for 50 minutes to 55 minutes or a skewer inserted into centre comes out clean. Cool cake in a pan.
Hint & Tips:
Poppy seeds can be substitute for chia seeds.
I used organic lemon from my own garden. It’s easy to grow in ground or pot. Try to grow your own lemon tree.
Can keep in cake cover at room temperature 5 – 6 days.