Hello friends, today I propose this delicious lemon and chocolate chip cake to enjoy for a simple and genuine breakfast. I love the lemon and chocolate combination, it might seem unusual because chocolate is often paired with orange, but I assure you it’s truly fabulous. Below you will find the recipe..
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 24 cm bundt pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Lemon and Chocolate Chip Bundt Cake
- 2 cups all-purpose flour
- Juice of 2 lemons
- to taste grated lemon zest
- 1/3 cup sunflower oil
- 180 ricotta cheese
- 3 tbsp milk
- 3/4 cup granulated sugar
- 3 eggs
- 1 packet baking powder
- 1 pinch fine salt
- 100 chocolate chips (Or chocolate chunks or squares)
Tools
- 1 Bowl
- Electric beaters
- Bundt pan
- 1 Sifter
- 1 Citrus juicer
Steps for the Lemon and Chocolate Chip Bundt Cake
To make this soft lemon and chocolate chip bundt cake, preheat the oven to 350°F static function. In a bowl, mix the eggs with granulated sugar and grated lemon zest using electric beaters until a whitish mixture is obtained. Then add the ricotta, oil, juice of two lemons, milk, and continue to mix for a few minutes. Finally, add the sifted flour together with the packet of baking powder and mix vigorously until a smooth and homogeneous dough is obtained. Lastly, pour in the chocolate chips and incorporate them with a spatula. Butter and flour a 24 cm bundt pan, pour the mixture and bake in a hot static oven at 350°F for about 40 minutes. Do the toothpick test. Turn off, remove from the oven, and let it cool.
Place the lemon and chocolate chip cake on a serving plate, dust the surface with powdered sugar and serve. I hope you enjoy this latest recipe of mine, see you next time friends.
STORAGE, TIPS AND NOTES
The lemon and chocolate chip cake can be stored under a cake dome for 3-4 days. If you want to use chocolate chunks or squares instead of chocolate chips, you can do so.
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