Rich Lemon Chocolate Chip Bundt Cake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 3 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 1 (8 ounce) package low-fat cream cheese, softened
• 3 eggs
• 1 teaspoon lemon extract
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup buttermilk
• 1 cup semi-sweet chocolate chips
• 1 cup icing sugar, sifted
• 1 1/2 tablespoons fresh lemon juice

Recipe

• 1 preheat oven to 350°f.
• 2 grease and flour 10-inch bundt pan.
• 3 in a medium bowl, combine flour, baking soda and salt.
• 4 in a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
• 5 add cream cheese beating until smooth.
• 6 add eggs, one at a time, beating well after each addition.
• 7 add lemon extract, lemon zest and lemon juice, beating well.
• 8 mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
• 9 stir in chocolate chips.
• 10 spread batter in prepared pan, smoothing top.
• 11 bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
• 12 let cake cool in pan on a rack for 15 minutes.
• 13 carefully invert cake into a large plate. let cool completely.
• 14 icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
• 15 set aside until cake is cool.
• 16 whisk again before drizzling or pouring over top of cake.
• 17 when icing hardens, transfer cake to a serving platter.