Lemon & Chia Seed Sponge Cake


125g HCW Gluten-Free Self Raising Flour

100g butter

125g castor sugar

2 eggs

3 Tbsp lemon juice

1 Tbsp grated lemon rind

1 Tbsp HCW Chia Seeds

1 Tbsp icing sugar



  1. Place flour, softened butter, sugar, eggs, lemon juice, rind and chia seeds into a bowl and beat well.
  2. Pour into a greased baking tin.
  3. Bake at 190°C (conventional oven) or 170°C (fan assisted oven) for 45 minutes.
  4. Turn out onto a wire rack to cool.
  5. When cold, dust with icing sugar.


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