Lemon Chia Cake with Brown Butter Glaze

OMG you guys, I can’t believe I came up with something in the kitchen and it actually WORKED. Usually when I modify recipes or try to get a little creative, the world goes BOOM and it comes out pretty fugly. But this…this came out P-E-R-F-E-C-T. And the most shocking part of all? THERE IS NO CHOCOLATE IN IT. Whaaaaa? Me make something delicious that is not chocolate?! (or pizza?!) Guuurl, you crazy!


This cake has some healthy and some not-so-healthy ingredients, so I suggest eating it everyday.


That picture looks totally normal until you rotate it a bit, and then you get a Pac-man cake.


Ahhhhh, yummy Pac-man cake.

Think I sound crazy? Probably because I’m experiencing a sugar high. So what if I ate cake at 10am?! Pff, don’t judge. I work out and eat lettuce at other times of the day.

Let’s get cracking on that recipe, shall we?


Lemon Chia Cake with Brown Butter Glaze

Here’s what you’ll need:

For the Cake

  • 1 1/2 c whole wheat flour
  • 1 t baking powder
  • 1/2 t baking soda
  • dash of salt
  • 1/4 c butter
  • 1/4 c coconut butter (if you don’t have this, just use 1/2 butter total. But MAN, does this give it a more unique taste and consistency!)
  • 1/2 c sugar
  • 1/2 c brown sugar
  • 2 eggs
  • 3 T lemon juice
  • 1 c plain greek yogurt
  • 2 T chia seeds

For the Glaze

  • 1/2 c butter
  • 1 1/2 c powdered sugar
  • 2 T milk (I used unsweetened almond milk)


Here’s what you do:

  1. Preheat oven to 350. Lightly grease an 8′ round pan and line bottom with parchment paper.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt.
  3. In a large bowl (I used my standing mixer) cream the butter(s) and sugars. Add eggs one at a time. Then add the lemon juice.
  4. Add 1/2 of the dry mixture to the butter mixture and blend.
  5. Add the yogurt and chia seeds.
  6. Add the remainder of the flour mixture and blend until incorporated.
  7. Bake for 35 minutes, until toothpick inserted in the middle comes out clean and the cake springs to the touch.
  8. Allow to cool in pan for 15 minutes. Remove from pan, peeling parchment paper from the bottom of the cake, and place on dish/cooling rack to allow to completely cool.
  9. For the glaze: On medium heat, melt the butter in a saucepan. Stir occasionally. Allow for the butter to brown (a few minutes). Pour in a dish, mix the powdered sugar, then add the milk.


I can’t believe how much I loved this cake- especially since I tend to always go for things that are chocolatey or fudgy or peanut buttery.

Question: What’s your favorite type of cake? (Mom, I still love your Wacky Cake best!)

4 thoughts on “Lemon Chia Cake with Brown Butter Glaze

  1. I’m a huge chocaholic too, but I’d still eat at least three slices of your cake! There’s absolutely nothing wrong with eating cake for breakfast… I mean, we say that coffee cake is an acceptable breakfast, so why not other types of cake too??

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