Like all the best desserts, you can pretend that pound cake is a balanced breakfast.
Especially this recipe… for one, there are chia seeds in this recipe. I have chia seeds in my breakfast oats and smoothies every day. Obviously, this cake is a breakfast food. Ergo, I will eat cake for breakfast all week.
This version of the classic pound cake ditches the old-timey recipe — a pound of butter to a pound of sugar, eggs, and flour — for a lighter mix of ingredients. It has a nice lemony flavor to it, which also makes it perfect for summertime baking.
This is a photo of me pretending to be productive and super cute from 5:30 AM today. Pretty convincing, eh?
In any case, I suggest you try this recipe — especially if you’re not into desserts that are overly sweet. Try it before the summer is out!
lemon chia pound cake
adapted liberally from NY Times Cooking
- Butter, for greasing pan
- 1 ¾ cup all-purpose flour
- Zest of 2 lemons
- 1 cup sugar
- ½ cup buttermilk
- 3 tablespoons lemon juice
- 3 large eggs
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ⅔ cup extra-virgin olive oil
- 1 tablespoon chia seeds
- ½ cup confectioners’ sugar
- 4 teaspoons lemon juice
- Preheat oven to 350 degrees. Butter and flour an 8-inch loaf pan. Next time, I think I might try lining the pan with parchment to make it even easier to remove.
- Combine lemon zest and sugar in a large bowl. Rub the zest into the sugar with your hands. Whisk in buttermilk, 3 tablespoons lemon juice and eggs.
- Whisk together flour, baking powder, baking soda and salt in a medium bowl. Add dry ingredients to the wet batter, then whisk in oil and poppy seeds.
- Pour batter into the pan. Bake for about 1 hour.
- Let cool it cool in the pan and then turn it out onto a drying rack.
- Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool before slicing.