Chia Seed Lemon Cake with Raspberry Chia Jam Frosting
Bright lemon cake studded with chia seeds, layered with a tart raspberry chia jam frosting.
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Cooking tools:
- Hand mixer
- Microplane
- Offset spatula
- Cooling rack
- Cake pan
- Parchment paper
- Saucepan
- Stove
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Citrus press
- Serving platter
- Toothpick
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
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