A light delicious - slightly healthier lemon drizzle cake. 

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons lemon zest
• 3 tablespoons chia seeds
• 1/2 cup yoghurt
• 1/2 cup coconut oil
• 1 cup sugar
• 3 eggs
• 1 1/2 cups plain flour
• 1/2 teaspoon bicarb
• pinch of salt

For the drizzle

2-3 Tablespoons lemon juice

4-5 tablespoons icing sugar

1 tablespoon lemon zest

1 teaspoon chia seeds

Method

• Preheat the over to 180degrees.
• Mix the lemon juice, lemon zest, yoghurt and chia seeds together.
• In a separate bowl using an electric beater mix the sugar and coconut oil together until well combined.
• Beat the eggs into the sugar and coconut oil one at a time mixing well between each.
• Mix the flour, bicarb and salt together
• Add flour mixture to the sugar and coconut oil one tablespoon at a time mixing well between.
• finally add the lemon, chia and yoghurt mixture in and beat well.
• Spray a loaf tin, and pour mixture in.
• Bake in the over for 45minutes, or until golden.
• Leave to cool completely.
• Mix the icing sugar and lemon juice together to you get a thick but runny consistency.
• Pour over the loaf and then sprinkle with chia seeds and lemon zest.

*Can be stored in the fridge for about 3days (If it last that long without being eaten!)

Remove from the fridge 15mins before serving - as the coconut oil can make it feel hard.