Chia Seeds Pound Cake 奇亚籽磅蛋糕
Makes a 1 x 9 x 5 x 3 inch pound cake.
Recipe type: Dessert
  • 3 large eggs, room temperature
  • 3 tablespoons milk, room temperature
  • 2 tsp vanilla extract
  • 150g cake flour, sifted
  • 1 tsp baking powder
  • ¼ tsp salt
  • 130g sugar
  • 1 tbsp chia seeds (or more if you desire)
  • 185g unsalted butter, room temperature
  1. In a medium bowl, whisk together the eggs, milk, and vanilla extract.
  2. In the bowl of your electric mixer, with the paddle attachment, place the dry ingredients (flour, baking powder, salt, sugar and chia seeds) and mix on low speed for about 30 seconds or until blended.
  3. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Scrape down the sides of the bowl.
  4. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.
  5. Scrape the batter into the prepared pan with parchment paper lined at the bottom of it and smooth the top with an offset spatula or the back of a spoon.
  6. Bake for about 55 to 65 minutes in a pre-heated oven at 175 degrees C or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  7. Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.
Recipe by Eat What Tonight at