Ingredients
Method
- Preheat your oven to 350°F (177°C). Lightly grease a 9-by-5-inch loaf pan with olive oil or nonstick spray.
- In a small bowl, stir together the Greek yogurt, chia seeds, lemon juice, and lemon zest. Let sit to allow chia to absorb liquid.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a separate bowl, use a hand or stand mixer to beat olive oil and sugar on high for about 4 minutes until smooth. Stir in vanilla.
- Add the eggs one at a time, beating well after each. Scrape down the sides of the bowl as needed.
- On low speed, add the dry ingredients in three additions, alternating with the yogurt-chia mix in two additions, starting and ending with the dry mix.
- Pour batter into the prepared loaf pan. Smooth the top and bake for 40–45 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together glaze ingredients until smooth. Adjust consistency as needed.
- Drizzle the glaze over the cooled cake. Let set before slicing and serving.
Notes
For extra protein, use collagen, whey/vegan protein powder, blended cottage cheese, or increase the Greek yogurt. To make gluten-free, substitute 1:1 GF flour blend with xanthan gum. For a vegan version, use chia eggs and plant-based yogurt.