Ingrédients pour Rich Lemon Chocolate Chip Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- Granulated Sugar
- Low Fat Cream Cheese
- 4 large eggs
- 2 teaspoons lemon extract
- Zest of 2 lemons
- Fresh Lemon Juice
- 1 cup buttermilk
- Semi Sweet Chocolate Chips
- 2 cups powdered sugar
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Comment préparer Rich Lemon Chocolate Chip Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy using an electric mixer.
- Beat in 8 ounces cream cheese until smooth.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 2 teaspoons lemon extract, the zest of 2 lemons, and 1/4 cup fresh lemon juice.
- In a separate bowl whisk 1 cup buttermilk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups semi-sweet chocolate chips.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean and the cake starts to pull away from the sides of the pan.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the icing: In a small bowl, whisk together 2 cups powdered sugar and 2-3 tablespoons lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, until desired consistency is reached.
- Once the cake is completely cool, drizzle or pour the icing over the top.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
210g
Fat
75g
Carbs
26g
