Lemon Chia Seed Cake

In a bowl, combine the melted butter, sugar, and the three eggs.

Beat the mixture vigorously until it becomes smooth and lighter in color.

Add the lemon juice (1/4 cup) and the milk (1/4 cup) to the mixture, and stir briefly.

Sift the all-purpose flour (1 and 1/2 cups) along with the baking powder (1 teaspoon) over the liquid ingredients.

Mix the sifted dry ingredients into the liquids until a smooth batter is achieved, eliminating all flour clumps.

Add one tablespoon of chia seeds to the batter and incorporate them evenly throughout the mixture.

Pour the batter into a greased and floured loaf pan (suggested size is 8.5 x 4.5 inches / 21x11 cm).

Bake in a preheated oven at 350°F (180°C) for approximately 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

For the glaze, mix one cup of powdered sugar with lemon juice, adding the liquid gradually (about two tablespoons total) until you reach a creamy consistency that drizzles slowly.

Remove the cake from the pan after it has cooled and cover it with the prepared glaze.

Finish by decorating with lemon zest and lemon wedges before serving.