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.
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!
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]
5+ stars Celine. I made this today for the restaurant/coffee/cafe I work for as I"m in charge of making bundt cakes at least twice weekly to sell by the slice. Chose this one today and it did not disappoint. Fabulous taste and the icing actually has quite a kick and really brings the flavor up a notch if you like lemon. The combination with chocochips is perfect. I was a bit hesitant at first to the pairing of the two, but they actually taste very well together. In place of lemon zest and extract I used Torani brand of syrup in lemon flavor that we use for smoothies/drinks. I'm really sad I didn't have my camera with me at work (why not you ask??) as it was a beautiful presentation on the plate with a glass dome covering. Thanks for posting this lovely bundt cake recipe Celine.