Chocolate Chip Lemon Pound Cake
I was all set to post my blog about Heath Bar Cookie Dough Truffles when I tasted the Chocolate Chip Lemon Pound Cake that I had baked earlier in the day. Three letters are all you need to sum it up…O-M-G!
I don’t want you to think that I was expecting an horrendous cake, but I guess I was not expecting to try one of the moistest cakes I have ever eaten. The lemon taste is subtle within the cake, itself, which is precisely what I was aiming for.
I did, however, want a bit more punch on the outside. Ten minutes after the cake was removed from the oven, I turned it out of the pan and brushed the outside with sugar that had been dissolved in lemon juice.
I allowed the cake to cool completely and then drizzled chocolate ganache over it. Walking away from the cake at that point was not a difficult challenge for me. After all, I did not yet know what it tasted like.
It was only when I cut into it for the photos that I started sensing this may be really be delicious. It is not to say that pound cakes are hard as bricks, because they are not; but they are dense. This is simply not the case with the Chocolate Chip Lemon Pound Cake.
Unfortunately, this has left me with quite the dilemma. I still have 10 more slices left and have to get them out of my house quickly; before I eat the entire cake and end up with a wardrobe that no longer fits.
The best option for you is to make sure you invite friends over when you bake your Chocolate Chip Lemon Pound Cake. This is a mistake I shall not make again.
| Chocolate Chip Lemon Pound Cake | Print |
- Cake:
- 14 tablespoons unsalted butter, softened
- 2½ cups sugar
- 4 eggs
- 1 egg yolk
- 2¾ cups all purpose flour
- ½ teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons lemon zest
- ¼ cup lemon juice (1 to 1½ lemons)
- 1¼ cups chocolate chips
- Glaze:
- ¼ cup lemon juice (1 to 1½ lemons)
- ¼ cup sugar
- Chocolate ganache:
- 3 tablespoons unsalted butter
- 6 tablespoons heavy whipping cream
- 12 ounces semisweet chocolate
- For the cake:
- Preheat the oven to 325˚. Set aside a 14 cup bundt pan.
- Cream butter and sugar until light and fluffy, about 3 minutes, scraping bowl down as needed. Add eggs and additional yolk, one at a time, until combined. On low speed, mix in one-half of flour and baking soda and then add sour cream, lemon zest and lemon juice. Add remaining dry ingredients, scraping the bowl down in between additions.
- Add chocolate chips.
- Spray the bundt pan with non-stick cooking spray (i.e. Bakers Joy® or Pan Grease). Transfer batter to the pan. Bake at 325˚ for 1 hour and 15 minutes. Cool in the pan for 10 minutes before inverting onto a cooling rack.
- For the glaze:
- While the cake is cooling in the pan, prepare the glaze. Combine the lemon juice with sugar. Microwave to warm the juice, which will allow the sugar to melt. Immediately after the cake has been turned onto the cooling rack, brush the entire top surface of the cake with the glaze. Cool completely.
- For the chocolate ganache:
- In a small saucepan over medium low heat melt butter with cream. When it starts to simmer turn the stove off and add chocolate chips. Stir until the chips are completely melted. Allow ganache to sit for 5 minutes.
- Transfer ganache to plastic freezer bag and cut small piece off a bottom corner. Drizzle ganache over cake.
- Betsy's tidbit:
- Place the cooling rack over a piece of wax paper prior to glazing the cake. No messy counters to clean up afterwards.
