Chia Seed Lemon Cake with Raspberry Chia Jam Frosting

Ingredients

• 2 1/2 cups all-purpose flour
• 2 tablespoons chia seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 12 ounces fresh raspberries
• 3 tablespoons chia seeds
• 3 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 1 1/2 cups unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Method

1. 1

   Combine raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, mashing occasionally, until the berries break down and the mixture thickens slightly, about 8 minutes.

   8:00 · Cook raspberry jam base
2. 2

   Remove from heat, stir in the 3 tablespoons chia seeds, and let sit until thickened into a jam, about 15 minutes. Transfer to the refrigerator to cool completely.

   15:00 · Thicken chia jam
3. 3

   Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

4. 4

   Whisk together the flour, 2 tablespoons chia seeds, baking powder, baking soda, and salt in a medium bowl.

5. 5

   Beat the softened butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.

   3:00 · Cream butter and sugar
6. 6

   Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.

7. 7

   Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix just until combined.

8. 8

   Divide the batter evenly between the prepared pans and smooth the tops.

9. 9

   Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

   28:00 · Bake cake layers
10. 10

    Cool the cakes in their pans on a wire rack for 10 minutes, then turn out onto the rack and cool completely.

    10:00 · Cool in pans
11. 11

    Beat the butter for the frosting in a large bowl on medium speed until smooth, about 2 minutes.

    2:00 · Beat butter
12. 12

    Add the powdered sugar in two additions, beating on low speed until incorporated, then add the heavy cream, vanilla extract, and salt and beat on medium-high speed until light and fluffy, about 3 minutes.

    3:00 · Whip frosting
13. 13

    Fold half of the cooled raspberry chia jam into the frosting, leaving streaks rather than mixing fully, to create a swirled effect.

14. 14

    Place one cake layer on a serving plate and spread the top with a layer of the swirled frosting, then dot with some of the remaining plain raspberry chia jam.

15. 15

    Top with the second cake layer and frost the top and sides of the cake with the remaining frosting, finishing with a swirl of leftover raspberry chia jam on top.

16. 16

    Chill the cake for 20 minutes to set the frosting before slicing.

    20:00 · Chill cake