Lemon & Chia Seed Loaf

This is an easy, bloody tasty little cake. The use of ricotta cheese in the mix helps make the loaf moist & rich. Plus it’s packed with Chia seeds so you can feel better about things as you tuck in!

Serves 8 – 10


For the sponge

  • 190g unsalted butter, softened, plus a bit extra to grease the tin
  • 190g plain flour, plus a bit extra for dusting
  • 190g caster sugar
  • 3 eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbsp. chia seeds
  • 3 tbsp. lemon zest
  • 25ml whole milk
  • 80g ricotta cheese

For the soaking syrup

  • 1 lemon, juiced
  • 50g caster sugar

You’ll also need a loaf tin approx 9 x 18cm


Preheat the oven t0 170 centigrade, gas mark 3 & grease the loaf tin with butter & give it a good dusting of flour

Then make the cake mix using either an electric whisk, or even easier a freestanding mixer using a paddle attachment. Cream together the butter & sugar. One it is well mixed, add the eggs one at a time to ensure thy are well incorporated.

In a separate bowl, sift the floor, baking powder, salt & add in the lemon zest & chia seeds. Carefully add these to the creamed butter & sugar mix & on a low setting continue to mix together. Add it in a few batches & once all mixed, add the milk & continue to mix until you have a smooth batter. Next add the ricotta cheese & mix through to give a light, airy mix.

Put the batter into the loaf tin & into the preheated oven. Give it 50-60 minutes or until fully cooked & a skewer comes out clean if poked. You should have a nice brown top.

While the cake is cooking, make the simple syrup by adding the lemon juice & sugar, boil it don so it reduces by half. Job done.

When the cake is cooked, keep it in the tin, poke it a bit with a skewer & pour over the syrup. Leave it to cool a bit & then remove from the tin. Enjoy it when it I fully cooled.


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