LEMON CHOCOLATE CHIP POUND CAKE: National Pound Cake Day!

I have an abundance of Meyer lemons in my garden all year round, so I'm always looking for new recipes. Here's a great recipe that combines citrus and chocolate, a great combo. Lemon Chocolate Chip Pound Cake is perfect to celebrate today's Food Holiday: National Pound Cake Day. And, if you want to make this 'look' fancy, you can make these pound cakes in one of these three NordicWare 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

Ingredients
1-1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
1 tsp 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 using the small pans)
1 1/2 Tbsp fresh lemon juice

Directions
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.
Fold 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.