Lemon Chia Seed Cake

Posted on July 15, 2025.

If you love bright citrus flavor and crave a moist, nutrient-packed treat, this lemon chia seed cake will instantly become your new go-to recipe.
This lemon chia seed cake is everything you want in a treat: soft, tender, moist, and bursting with tangy citrus flavor. Each bite delivers a fluffy texture, rich in lemon zest and the slight crunch of nutritious chia seeds. This is the only recipe you’ll ever need for lemon chia cake. It’s been tested to perfection, includes a full video tutorial, troubleshooting guide, and smart dietary variations to make sure you succeed every time. Whether you’re baking for yourself or to impress guests, this recipe checks all the boxes.

Table of Contents

Why You’ll Love Lemon Chia Seed Cake

This cake isn’t just delicious. It’s smartly built using proven techniques and nutrient-rich ingredients. Every detail is designed to help you bake a better, healthier lemon chia seed cake. Whether you’re after texture, nutrition, or pure flavor, this recipe delivers on all fronts.

“Chia seeds are packed with nutrients that may support numerous health benefits … The fiber in chia seeds is mainly insoluble fiber and mucilage … may help to lower LDL cholesterol and slow down digestion, which can prevent blood sugar spikes after eating and promote a feeling of fullness.” Harvard T.H. Chan School of Public Health – “The Nutrition Source”

You’ll Also Love
➤ High-Protein Cocoa Chia Seed Pudding
➤ High-Protein Nutella Chia Pudding
➤ High Protein Cinnamon Chia Seed Pudding

The Science of a Perfect Crumb

Greek yogurt adds moisture and a boost of protein. Olive oil provides a lighter, healthier fat option without sacrificing flavor. Chia seeds bring in fiber, omega-3s, and a unique texture that makes every bite more satisfying.

The 3-Part Method for Ultimate Flavor

This method ensures a perfectly balanced cake through three simple stages.

A soft lemon-infused base that melts in your mouth.
A lemon syrup soak that adds moisture and intensifies the tang.
A bright lemon glaze that brings the final punch of citrus to the top.

Ingredients Needed For Lemon Chia Seed Cake

Here’s everything you’ll need, grouped by stage to keep things clear and simple.

For the Cake Base

180 g self-raising flour (1 cup plus 4 tablespoons) or plain flour with 2 teaspoons baking powder
Half teaspoon baking powder
Pinch of salt
80 g unsalted butter, softened (one third cup)
225 g caster sugar (one cup)
90 ml natural or Greek yogurt (just over one third cup or 6 level tablespoons)
One and a half tablespoons chia seeds
Two to three teaspoons lemon zest (from about three medium lemons)
One tablespoon lemon juice (juice of one medium lemon)
Three large eggs, room temperature

For the Lemon Syrup Soak

35 g caster sugar (two and a half tablespoons)
30 ml water (two tablespoons)
Two tablespoons lemon juice

For the Lemon Icing

150 g icing sugar, sifted (about 13 tablespoons)
One and a half tablespoons lemon juice (from two lemons)
Zest of two lemons
Two teaspoons chia seeds

How to Make Lemon Chia Seed Cake

Follow these step-by-step instructions to get a perfectly moist and flavorful cake every time.

Whisking Chia and Lemon into Yogurt Base

Preheat your oven to 350°F or 180°C or 160°C for fan ovens. Prepare a loaf tin by lining the base and sides with baking paper. Lightly grease the exposed sides of the tin.
Sift the flour, baking powder, and salt into a medium bowl. Set aside.
In a stand mixer with the paddle attachment or using a hand mixer, beat the softened butter briefly to make sure it is smooth.
Add the caster sugar to the butter. Beat until the mixture forms a dry, pale paste.
In a separate bowl, mix the yogurt, chia seeds, lemon zest, and lemon juice. Add this mixture to the butter and sugar. Beat a few times until just combined. Scrape down the sides of the bowl to make sure everything is mixed evenly.
Add one egg along with a heaped spoonful of the sifted flour mixture. Mix on low speed until combined. Repeat with the remaining eggs, one at a time, each time adding a bit of flour.
Once all the eggs are added, mix in the rest of the flour mixture on low speed until just combined. Scrape the bowl again to make sure the batter is smooth.
Beat the mixture briefly on medium-high for ten seconds to smooth out the texture. The batter should look silky and well blended.
Pour the batter into your prepared loaf tin. Level the top with a spatula.
Place the tin in the center of the oven. Bake for 35 to 40 minutes. The cake is done when the top is golden and a skewer inserted into the middle comes out clean.

Make the Lemon Syrup

About ten minutes before the cake is done, prepare the lemon syrup. Gently heat the sugar and water in a small saucepan over low heat. Stir until the sugar fully dissolves.
When the cake comes out of the oven, prick the top all over with a skewer.
Add the lemon juice to your warm syrup. Immediately pour the syrup evenly over the hot cake. Let the cake sit in the tin for twenty minutes.
Transfer the cake to a wire rack to cool completely.

Make the Lemon Icing

Once the cake is cool, prepare the icing. Mix the sifted icing sugar with lemon juice until smooth and pourable.
Spoon the icing over the center of the cake. Let it naturally drip down the sides.
Finish by sprinkling the top with lemon zest and chia seeds.

Anne Newgent

Lemon Chia Seed Cake (Soft, Moist & Citrusy)

This lemon chia seed cake is soft, moist, and bursting with citrus flavor. Greek yogurt and chia seeds add nutrition and texture, while a zesty glaze finishes it beautifully.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings: 10 slices

Course: Dessert, Snack

Cuisine: American, Mediterranean-Inspired

Calories: 280

Ingredients Method Notes

Ingredients

Cake Base

180 g self-raising flour or plain flour with 2 tsp baking powder
0.5 tsp baking powder
1 pinch salt
80 g unsalted butter softened
225 g caster sugar
90 ml natural or Greek yogurt
1.5 tbsp chia seeds
2.5 tsp lemon zest from about three medium lemons
1 tbsp lemon juice from one medium lemon
3 large eggs room temperature

Lemon Syrup Soak

35 g caster sugar
30 ml water
2 tbsp lemon juice

Lemon Icing

150 g icing sugar sifted
1.5 tbsp lemon juice from two lemons
2 lemon zest
2 tsp chia seeds

Method

Preheat oven to 350°F/180°C (160°C fan). Line and lightly grease a loaf tin.
Sift flour, baking powder, and salt in a bowl. Set aside.
Beat softened butter with mixer until smooth. Add caster sugar and beat into a pale paste.
In another bowl, combine yogurt, chia seeds, lemon zest, and juice. Add to butter mix and combine.
Add eggs one at a time, each with a spoonful of flour mixture. Mix on low speed until combined.
Add remaining flour mixture and mix until just combined. Beat briefly for 10 seconds until silky.
Pour batter into loaf tin. Level top and bake for 35–40 minutes until golden and skewer comes out clean.
While baking, prepare syrup: heat sugar and water in pan until dissolved. Add lemon juice off heat.
When cake is done, prick top and pour syrup over. Let sit in tin 20 minutes. Cool on rack.
For icing, mix icing sugar with lemon juice until pourable. Spoon over cooled cake, sprinkle with zest and chia.

Notes

Use organic lemons for best zest quality. Don’t overmix the batter. Store cake in an airtight container for up to five days or freeze individual slices.

Nutrition Facts (Per Serving)

You’ll Also Love
➤ High-Protein Chia Pudding
➤ High-Protein Pumpkin Chia Pudding
➤ Healthy Strawberry Chia Pudding

Dietary Variations and Substitutions

Here’s a clear guide to help you adjust the recipe based on dietary needs or ingredient swaps.

Variation Type	Substitute Options
Gluten-Free	Use a one-to-one gluten-free flour blend in place of regular flour
Vegan	Use plant-based yogurt and a flaxseed or chia egg replacer for the eggs
Dairy-Free	Use dairy-free yogurt and replace butter with light olive oil or vegan butter
Citrus Swap	Use lime juice and zest instead of lemon for a different citrus flavor

These swaps keep the flavor and texture close to the original while accommodating different diets.

Troubleshooting: Common Problems and Solutions

Baking doesn’t always go perfectly. Here’s how to fix the most common issues with chia seed cake.

Why is my cake dense or gummy?

This usually happens when the batter is overmixed after adding flour. Mix only until the flour disappears, then stop.

Why did my chia seeds sink to the bottom?

Chia seeds need time to absorb moisture. Mix them with yogurt and lemon juice early in the process to help them swell before baking.

Why did my cake turn out dry?

Overbaking or too much flour can cause dryness. Always measure your flour accurately and check for doneness a few minutes early.

How do I fix a glaze that is too thin or too thick?

If it’s too runny, add more sifted icing sugar a tablespoon at a time. If it’s too thick, add a few drops of lemon juice and stir until it reaches the right consistency.

Frequently Asked Questions (FAQ)

Can you make cake with chia seeds?

Yes, chia seeds are a great addition to cake. They add texture, fiber, and nutritional value without affecting the flavor negatively.

Is there a downside to chia seeds?

For most people, chia seeds are safe in moderation. Eating too many at once without soaking may cause digestive discomfort.

What do chia seeds do in baking?

Chia seeds help retain moisture and add a slight crunch. When soaked, they form a gel that can even replace eggs in some recipes.

Is chia pudding actually healthy?

Chia pudding is rich in fiber, protein, and omega-3 fatty acids. When made with low-sugar ingredients, it’s a smart, filling snack or breakfast.

Is 2 tablespoons of chia seeds a day too much?

Two tablespoons per day is a common and safe amount for most adults. Start with one tablespoon if you’re new to them and increase gradually.

Can I eat chia pudding every day for weight loss?

Chia pudding can support weight goals when part of a balanced diet. It keeps you full longer thanks to its high fiber content.

Storage Instructions

To keep your lemon chia seed cake fresh, store it in an airtight container at room temperature. It will stay moist and tender for up to five days.

For longer storage, freezing works well. Slice the cake into individual portions and wrap each piece tightly in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. When ready to enjoy, thaw slices at room temperature or warm them gently in the microwave for a quick treat.

Expert Tips for Success

Use room temperature eggs to help them blend more smoothly into the batter and create a consistent texture.
Measure your flour accurately using the spoon and level method to avoid a dry cake.
Do not overmix once the flour is added. Overmixing can lead to a dense or tough crumb.
Choose organic lemons if available, especially since you will use the zest. This avoids unwanted waxes or residues.
Let the cake cool completely before icing. This prevents the glaze from melting and running off the top.
For even baking, place the cake in the center of the oven and avoid opening the door too early.

Final Thoughts

This lemon chia seed cake is simple to make, packed with bright flavor, and delivers a soft, moist texture every time. With Greek yogurt for richness, chia seeds for a nutritional boost, and a zesty lemon glaze, it covers everything you want in a healthy homemade treat. Whether you’re looking for a nourishing snack or a light dessert, this cake fits perfectly into your day. It’s the perfect choice for anyone who wants a stress-free recipe with satisfying results.

Anne Newgent

High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.