Recipe by Redsie
From 300 Best Chocolate Recipes. Dynamite combination!
Top Review by mizjmassie
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.
- 3 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 (8 ounce) package low-fat cream cheese, softened
- 3 eggs
- 1 teaspoon lemon extract
- 1 tablespoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1 cup icing sugar, sifted
- 1 1⁄2 tablespoons fresh lemon juice
Directions See How It's Made
- Preheat oven to 350°F.
- Grease and flour 10-inch bundt pan.
- In a medium bowl, combine flour, baking soda and salt.
- In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
- Add cream cheese beating until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add lemon extract, lemon zest and lemon juice, beating well.
- Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
- Stir in chocolate chips.
- Spread batter in prepared pan, smoothing top.
- 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.
- Let cake cool in pan on a rack for 15 minutes.
- Carefully invert cake into a large plate. Let cool completely.
- Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
- Set aside until cake is cool.
- Whisk again before drizzling or pouring over top of cake.
- When icing hardens, transfer cake to a serving platter.