Wednesday, January 13, 2016

Lemon Chocolate Chip Pound Cake: Great Lemon Pans

I  have lots of Meyer lemons, and I'm always looking for new recipes. I love citrus and chocolate, and I think you'll like this recipe for Lemon Chocolate Chip Pound Cake. And, if you want to 'look' fancy, you can make these pound cakes in one of these three Nordic Ware pans. The pans will create a luscious loaf (loaves) with 3-D citrus or citrus fruit blossoms. Amazing! If you want to decorate, just add a simple glaze or sprinkling of confectioners sugar to define the design. Pans are made of cast-aluminum. Great for baking! Available at Williams Sonoma, Amazon, and other baking supply places.

NordicWare Mini Citrus Cakelet Pan

 Nordic Ware Citrus Loaf Pan

Nordic Ware Citrus Blossom Loaf Pan

Lemon Chocolate Chip Pound Cake

1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 tsp Madagascar vanilla extract
2 large eggs
2 Tbsp grated lemon peel (lemon zest)
1/2 cups buttermilk
1 cup dark chocolate chips (use mini-chips if you're making the small pans)
1 1/2 Tbsp fresh lemon juice

Preheat oven to 350° F.  Butter and flour any of above pans (or regular 9 x 5 x 3 loaf pan).
Sift dry ingredients (not including chocolate chips).
In large bowl, cream butter, sugar, and lemon zest in mixer. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon juice mix until blended. Gradually (on low) beat in flour mixture alternately with buttermilk.
Stir in chocolate chips.
Pour into prepared pan.
Bake for 50 minutes or until wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 10 minutes.
Let stand for 5 minutes. Invert onto plate.

Glaze or sprinkle with powder sugar, if desired.

1 comment:

Libby Dodd said...

This sounds like a fabulous combination.

One year for my husband's birthday party I made a Grand Marnier cake and Julia Child's Triple Chocolate Bomb. Great combination, too.