Annabelle White's Lemon Chia Seed Madeira Cake

Makes 1x 20cm cake
Lemon chia Madeira Cake
225 g butter softened
200g caster sugar
Finely grated zest of 1 lemon
3 large eggs at room temperature
2 Tbsp lemon juice
225g plain flour, sifted
1 tsp baking powder
2 tsp chia seeds

Preheat the oven to 170degc grease and line a 20 cm cake tin with baking paper.
Using an electric mixer, beat the butter and sugar until mix is light and fluffy. Add the lemon zest.
Add the eggs one at a time beating well after each addition. To prevent the mix curdling, all 1 tbsp of the measured sifted loud in with each last egg
Using a large metal spoon carefully mix in the lemon juice. Sift over the flour and baking powder and add seeds. Carefully fold through and spoon mix into to. And bake 55-60 mins until skewer inserted in centre comes out clean. Remove cake from tin - warm and cool on Wire rack.
Store in an airtight container for 3-4 days,