Rich Lemon Chocolate Chip Bundt Cake

Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

From 300 Best Chocolate Recipes. Dynamite combination!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease and flour 10-inch bundt pan.
  3. In a medium bowl, combine flour, baking soda and salt.
  4. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
  5. Add cream cheese beating until smooth.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add lemon extract, lemon zest and lemon juice, beating well.
  8. Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
  9. Stir in chocolate chips.
  10. Spread batter in prepared pan, smoothing top.
  11. Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
  12. Let cake cool in pan on a rack for 15 minutes.
  13. Carefully invert cake into a large plate. Let cool completely.
  14. Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
  15. Set aside until cake is cool.
  16. Whisk again before drizzling or pouring over top of cake.
  17. When icing hardens, transfer cake to a serving platter.
Most Helpful

I made this cakes years ago from a pound cake cookbook that I had. Then I moved and misplaced the book and my husband has been asking for it ever since. I kept searching online for the recipe, but they were usually made from a mix. Not to knock box cakes, but I just don't do them. I love to bake so I don't mind measuring all of my ingredients. Anyway, I was so happy when I found this recipe. I was able to surprise my husband with it. It is a very moist and delicious cakes. If you love lemon and chocolate you will be in heaven. I made the glaze with extra lemon zest like one of the other views mentioned.

mizjmassie November 20, 2011

Absolutely delicious! Moist, lemony and rich. I deceased the sugar to 1.5 cups and increased the lemon zest because I loooove lemon. I didn't make the glaze- it was amazing without it!

honeychile June 07, 2010

For those of us who chocoholics who love the taste of lemon, this is an irresitable choice of recipe to make! I did add just a small amount of finely minced lemon zest to the glaze (enough so that you'd know it was there!) & had a GREAT TASTING DESSERT! My son took a quarter of it home for the two of them, but otherwise it was . . . MINE, ALL MINE!! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]

Sydney Mike June 23, 2008