Chia Seed Turmeric Lemon & Citrus Cake

This cake is so flavorful and brimming with citrus sweetness. The turmeric is super subtle but adds a really beautiful earthy quality that complements the sharpness of the grapefruit.

This recipe is inspired by Eyeswoon’s Citrus Poppy Cake whose recipes go unparalleled. I love her simple ingredients and refreshing approach to cooking. For my recipe, I decided to make a few adaptations to make the cake a bit more earthy. I swapped in wheat flour for a bit of nuttiness and hearty aroma. The turmeric adds such a subtle hint of earthy spice. Hope you enjoy.

Ingredients
1 1/4 whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of sea salt
zest of 3 lemons
zest of 1 grapefruit
1 tsp fresh turmeric, grated
1 1/2 cups granulated sugar
2 large eggs, at room temp
3/4 cup olive oil
1/2 cup full fat greek yogurt
juice of 1 grapefruit
1 tsp vanilla extract
1 tbsp chia seeds

For the glaze
1/2 cup powdered sugar
juice from 1 lemon
1 tbsp greek yogurt

Preheat the oven to 350.

Line a loaf pan with parchment and non-stick oil.

In a medium bowl, whisk together the flour, baking powder and soda, and salt.

in a large bowl, combine the sugar and zest, and turmeric. Using your fingers, massage the zest into the sugar so that the mixture turns a pale yellow. Add the eggs, whisking to combine. Then add in the oil, yogurt, grapefruit juice, and vanilla.

Gently mix in the dry ingredients to the wet mixture. Add in the chia seeds.

Scrape the bowl and add the batter to the lined loaf pan.

Bake for 45 minutes, at which point you’ll need to cover it with foil to prevent the crust from becoming too dark. Then bake for 10-15 more minutes, or until a toothpick comes out clean.

While the cake cools, combine all the glaze ingredients together. Gently glaze the cake, letting the mixture run over the sides. Serve immediately or store in the fridge for 5 days.