Lemon Chia Seed Bundt Cake Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Lemon Chia Seed Bundt Cake Recipe – Easy Baking Guide

Hey everyone! I’m so excited to share this Lemon Chia Seed Bundt Cake recipe with you. It’s become a bit of a family favourite, and honestly, it’s just so good. There’s something about a beautifully shaped bundt cake that just feels special, don’t you think? Plus, the bright, zesty lemon flavour is perfect for any time of year. Let’s get baking!

Why You’ll Love This Recipe

This isn’t just any lemon cake. The addition of chia seeds gives it a lovely subtle texture and a boost of goodness. It’s moist, flavourful, and surprisingly easy to make. It’s perfect for afternoon tea, a special occasion, or just when you need a little something sweet to brighten your day. Trust me, one slice won’t be enough!

Ingredients

Here’s what you’ll need to create this delightful cake:

• 1 ½ cup all-purpose flour (about 190g)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 100 gm butter, softened
• ¾ cup sugar (about 150g)
• 2 eggs
• 1 lemon (juice and zest)
• 1 cup buttermilk (240ml)
• 2 tbsp chia seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chia Seeds – Nutritional Benefits & Texture

Chia seeds are tiny powerhouses! They add a wonderful subtle texture to the cake and are packed with omega-3 fatty acids, fibre, and protein. You won’t really taste them, but they definitely add to the overall goodness.

Buttermilk – Regional Variations & Substitutes

Buttermilk isn’t always easy to find everywhere in India, I know! If you can’t get your hands on it, you can easily make a substitute. Just add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5-10 minutes until it slightly thickens. It works like a charm! Different regions have their own versions of fermented milk products too – feel free to experiment with those if you have a local favourite.

Lemon – Varieties & Zest Importance

I prefer using Eureka lemons for this cake because of their lovely zest. But any good quality lemon will do. Don’t skip the zest though! It’s where most of the lemon flavour comes from. Make sure to zest before you juice the lemon – it’s much easier that way.

Step-By-Step Instructions

Alright, let’s get down to baking!

1. First, preheat your oven to 180°C (350°F). Grease and flour a bundt pan really well. This is important to prevent sticking! I usually use butter and then dust with flour, making sure to get into all the nooks and crannies.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Just give it a good mix to combine everything. Set this aside for now.
3. Now, in a separate bowl, rub the lemon zest into the sugar until it’s beautifully fragrant. This releases all those lovely lemon oils. Add the softened butter and beat until the mixture is light and fluffy.
4. Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. This helps create a smooth batter.
5. Mix in the lemon juice and blend briefly. Don’t overmix at this stage.
6. Now for the fun part! Alternately fold in half of the dry ingredients and half of the buttermilk into the batter. Repeat until everything is just combined. Be gentle – you don’t want to overwork the gluten.
7. Gently fold in the chia seeds.
8. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Expert Tips

• Don’t open the oven door too often while the cake is baking! It can cause it to sink.
• Make sure your butter is properly softened. It should be room temperature, but not melted.
• If you’re worried about the cake sticking, you can line the bundt pan with parchment paper.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative and the buttermilk with plant-based buttermilk (almond or soy milk with a tablespoon of lemon juice).
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend.
• Spice Level – Lemon Extract Enhancement: Add a teaspoon of lemon extract to really amp up the lemon flavour. My friend, Priya, swears by this!
• Festival Adaptation – Easter/Spring Brunch: Decorate with edible flowers or a simple glaze for a beautiful Easter or Spring brunch treat.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of chai or a glass of cold milk also pairs perfectly.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well – just wrap it tightly in plastic wrap and then foil.

FAQs

What is the best way to prevent the cake from sticking to the bundt pan?

Greasing and flouring the pan thoroughly is key! You can also use baking spray with flour.

Can I use Greek yogurt instead of buttermilk?

Yes, you can! Thin it out with a little milk until it reaches the consistency of buttermilk.

Can I add other seeds like flax seeds along with chia seeds?

Absolutely! Flax seeds would be a great addition.

How can I tell if my lemon is fresh enough for zesting?

A fresh lemon will feel heavy for its size and have smooth, brightly coloured skin.

What is the shelf life of this cake, and how does it change with storage method?

At room temperature, it lasts about 3 days. Refrigerated, it’ll keep for a week. Frozen, it can last for up to a month!