Looking at this beautiful image, I’ve refined this recipe to create a bright, lemony cake that’s both nutritious and visually stunning. The combination of poppy seeds and chia seeds creates an elegant speckled appearance while adding nutritional benefits.
The Art of Breakfast Cake
This recipe reimagines the classic lemon poppy seed cake into a breakfast-worthy dish. The Greek yogurt frosting adds a sophisticated, tangy element while boosting protein content, making it suitable for a special morning meal.
Why This Recipe Works
The cake achieves its perfect texture through the balance of whole wheat flour, moisture-rich Greek yogurt, and olive oil. The seeds provide wonderful texture and visual appeal, while fresh lemon adds brightness in both flavor and aroma.
Ingredients
Dry Ingredients
- 1 cup (120g) whole wheat flour
- 1 tablespoon (15g) poppy seeds
- 1 tablespoon (15g) chia seeds
- ½ teaspoon (2g) baking powder
- Zest of 1 lemon (about 1 tablespoon)
Wet Ingredients
- ⅓ cup (80ml) honey
- 1 large egg
- ¼ cup (60ml) olive oil
- ¼ cup (60g) Greek yogurt
- 2 tablespoons (30ml) fresh lemon juice
Greek Yogurt Frosting
- 1 cup (240g) thick Greek yogurt
- 2 tablespoons (30ml) honey
- ½ teaspoon vanilla extract
- Extra poppy seeds for garnish
Detailed Instructions
- Preparation Phase
- Preheat oven to 350°F (175°C)
- Line a 9-inch round cake pan with parchment
- Grease sides well
- Zest and juice your lemon
- Seed Preparation
- Combine poppy seeds and chia seeds
- Set aside a small portion for garnish
- Mix remaining seeds with dry ingredients
- Mixing Base
- Whisk flour, seeds, baking powder
- Add lemon zest
- Mix thoroughly to distribute seeds evenly
- Wet Ingredient Combination
- Beat egg until light
- Whisk in honey until smooth
- Stream in olive oil while whisking
- Add yogurt and lemon juice
- Mix until well combined
- Final Batter
- Add dry ingredients to wet
- Fold gently until just combined
- Don’t overmix to maintain tenderness
- Baking
- Pour into prepared pan
- Smooth top with spatula
- Bake 35-40 minutes
- Test center with toothpick
- Frosting
- Strain yogurt if needed for thickness
- Mix with honey and vanilla
- Chill until cake cools
- Spread evenly over cooled cake
- Sprinkle with reserved seeds
Pro Tips
- Use full-fat Greek yogurt for best results
- Bring egg to room temperature
- Choose quality olive oil for best flavor
- Let cake cool completely before frosting
- Keep cake refrigerated after frosting
Nutrition Information
Per slice (8 servings):
- Calories: 245
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 25mg
- Sodium: 55mg
- Total Carbohydrates: 31g
- Dietary Fiber: 3g
- Sugar: 18g
- Protein: 7g
Time Requirements
- Prep Time: 20 minutes
- Baking Time: 35-40 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours
Storage Guidelines
- Unfrosted: Room temperature 2 days
- Frosted: Refrigerate up to 5 days
- Freezer: Up to 3 months (unfrosted)
Serving Suggestions
- Garnish with fresh lemon slices
- Add fresh berries
- Drizzle with extra honey
- Serve with morning tea or coffee
- Pair with additional fresh fruit
This Lemon Poppy Seed Chia Cake makes a stunning addition to any breakfast or brunch table. Its elegant appearance belies its nutritious ingredients, making it perfect for special occasions while still maintaining its wholesome character. The tanginess of the Greek yogurt frosting perfectly complements the subtle sweetness of the honey and bright lemon flavor.
