lemon chocolate chip cake.
Maybe because I've been pregnant and exhausted, or pregnant and addicted to ice cream, but it has been a long, long while since I have spent much time in front of the hot stove to bake a cake. And I love to bake cake!
Last week a co-worker recently brought bags and bags full of lemons from her tree to work and I gleefully snagged 10 of them. Mother's Day was rounding the corner, and a steadfast vision of a lemon chocolate chip cake entered my conscience. I looked forward all week to making this cake, and by golly I was going to enjoy making it. After hours cleaning and getting ready for our Mother's Day barbeque, I stood, feet aching, at 7 pm on Saturday delicately mincing the lemon zest and whipping the butter. I took a plain lemon bundt cake recipe and folded in chocolate chips at the last minute before pouring the butter into the pan. I snuck a taste (a no-no, really, pregnancy and raw eggs are supposed to be a bad combination) and oh! That batter was delicious. Into the hot oven it went.
I won't say this cake was one of my best successes. The chocolate chips sunk to the bottom whilst baking and the cake didn't come out of the pan in one clean piece. I had to cover up the crumbly top with lots of icing. The next day, when I finally tasted it, it was a tad dry. I think I had baked it for the recommended 45 minutes, checked it, and after finding it to be still very runny, baked it for another 7 minutes. Maybe I should have made it 5 minutes. Who knows. I tell you what... running that cake through the microwave for 15 seconds with a damp paper towel over it really makes up for the imperfections. It is still damn good. I would try this recipe again (and watch my time and chocolate chip allotment, next time.)
Lemon Chocolate Chip Cake
Lemon bundt cake recipe found here, on this delicious blog.
zest of 3 lemons
3 tablespoons freshly squeezed lemon juice
3 cups all-purpose flour (15 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3/4 cup milk
3 large eggs
1 egg yolk
18 tablespoons unsalted butter (2 1/4 sticks), at room temperature
2 cups sugar
1 & 1/2 cups semi-sweet chocolate chips
2 – 3 tablespoons fresh lemon juice
1 tablespoon milk
2 cups confectioners’ sugar
1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup Bundt pan with nonstick baking spray with flour (alternatively, brush pan with mixture of 1 tablespoon flour and 1 tablespoon melted butter). Mince lemon zest to fine paste. Combine zest and lemon juice in small bowl; set aside to soften, 10 to 15 minutes.
2. Whisk flour, baking powder, baking soda, and salt in large bowl. Combine lemon juice mixture, vanilla, and buttermilk in medium bowl. In small bowl, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Fold in chocolate chips. Scrape into prepared pan.
3. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out clean, 45 to 50 minutes.
4. FOR THE GLAZE: While cake is baking, whisk 2 tablespoons lemon juice, buttermilk, and confectioners’ sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk). Cool cake in pan on wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours. Cut into slices and serve.