Now that all the holiday goodies have been consumed, I’m finally feeling in the mood to bake again. I decided to start off 2013 with this delicious Lemon Chocolate Chip Pound Cake.
If you haven’t paired Lemon and chocolate together in a baked good such as this, you’re really missing out. Lemon and chocolate are a great flavor combination. The tartness of the lemon balances the sweetness of the chocolate beautifully, as demonstrated in this moist and very yummy cake.
I love the convenience of the True Lemon products, and I always keep some in my pantry, so I used some in this recipe. If you don’t have True Lemon however, you can substitute 3 tablespoons of lemon juice for the 1 1/2 teaspoons of True Lemon and the 6 tablespoons of water listed in the ingredients.
Lemon Chocolate Chip Pound Cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, room temperature
1/2 cup granulated sugar
1 1/2 teaspoons True Lemon
6 tablespoons water
1/4 cup milk
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In a large bowl, combine butter and sugar. Mix with an electric mixer until smooth and creamy. Add the eggs one at a time and blend until well combined. Add True Lemon and water; mix well. Add in the flour mixture alternately with the milk, starting and ending with the flour. Mix until smooth. Fold in chocolate chips.
Pour batter into prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool in pan for 10 minutes. Invert onto a serving plate and let cool completely.
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