Ingredients 1˝ cups plain flour
1˝ tsp baking powder
115g butter, softened slightly
125g caster sugar
2 large eggs, at room temperature
zest and juice of 2 lemons
1x170g tub of plain Chobani yogurt (can be substituted for the same amount of plain Greek yogurt of a different brand, I just prefer Chobani!)
2 tbsp chia seeds
2 tbsp milk
Preheat the oven to 170°C and line a 9″ round cake tin with non-stick baking paper.
Combine the flour and baking powder in a bowl and set aside.
In a larger bowl, cream the butter and sugar with an electric beater for a few minutes and until light in colour, creamy and fluffy. Then, beat in the eggs one at a time, scraping down the sides as needed.
Beat in the lemon zest and juice next for a few minutes, until completely combined.
Stir in half the flour mixture with a spoon, then add the whole tub of Chobani and the chia seeds. Once they’re mixed in, add the rest of the flour and stir until completely incorporated.
Finally, mix in the milk, then pour the batter into the cake in and smooth out.
Bake for 35 minutes, until golden on top and a skewer inserted into the centre of the cake comes out clean.
Allow the cake to cool for 15 – 20 minutes in the tin, then remove and dust with a little icing sugar to serve.