GLAZED LEMON CHIA SEED POUNDCAKE
Serving size: 9
This tart, mouth-puckering sweet treat is light, addictive and the perfect accompaniment to afternoon tea. I keep cutting myself a slice and find myself going back for more! I use chia seeds instead of poppy seeds for added fiber and health benefits to give it that crunchy textural component and I'm confident most people you serve this to won't even notice the difference. This loaf gives a taste of the classic lemon cake indulgence but with much healthier ingredients as it's made with a blend of gluten-free flour, almond flour, avocado oil, and is refined sugar free.
• 1 1/2 cups all-purpose gluten-free flour
• 1 cup almond flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon Himalayan pink salt
• 1 tablespoon chia seeds
• 1/3 cup avocado oil
• 3/4 cup maple syrup
• 1/4 cup + 2 tablespoons oat milk
• 1/3 cup lemon juice (for loaf)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 2 tablespoons lemon juice (for glaze)
I love baking with almond flour because it adds a dense crumb and nice moisture to baked goods. Bonus - it's extremely nutrient-dense, low carb, and high in protein.
I make a concerted effort to formulate my recipes without any refined sugar and always try to use maple syrup, date sugar, coconut sugar etc. in its place. With that being said, I chose to still make the lemon glaze using classic powdered sugar because there really is no substitute to create that perfect glaze and it is such a minimal amount that's simply drizzled on at the end.
Preheat your oven to 350 degrees.
Combine all of the dry ingredients in a bowl and mix. Combine all of the wet ingredients in a large bowl, whisk, then gradually incorporate the dry ingredients to the wet ingredients mixing thoroughly along the way.
Line a 4.5 x 8.5 loaf pan with parchment paper and pour the batter into the pan.
Bake for 55 minutes or until a toothpick inserted comes out clean.
Once the loaf is removed from the oven, allow it to sit and cool completely in the pan as it will continue to cook a little more. If you attempt to cut into it too soon, the center may be a little too moist still.
While the loaf is cooling, stir the powdered sugar and 2 tablespoons lemon juice together until a glaze forms. Continue to stir until all lumps are removed.
Once completely cool, drizzle the lemon glaze over the loaf and make sure the loaf is no longer warm or else the glaze will melt right off.
Slice, serve, enjoy!
The lemon glaze really takes it up a notch from homemade tasting to bakery level tasting. It's tangy, bright, fluffy, and so satisfying especially with a nice cup of earl grey tea. A slice of this is sure to brighten up your day, especially knowing that it's made with only good-for-you ingredients.