Rich Lemon Chocolate Chip Bundt Cake
Brighten up your dessert table with this Rich Lemon Chocolate Chip Bundt Cake, the perfect fusion of zesty citrus and velvety chocolate indulgence. This show-stopping bundt cake pairs the refreshing tang of fresh lemon zest and juice with the irresistible sweetness of semi-sweet chocolate chips, creating a delightful contrast in every bite. Made with sour cream for a moist and tender crumb, this cake is baked to golden perfection in just under an hour. Dusted with a whisper of powdered sugar for an elegant finish, it’s an ideal treat for family gatherings, brunches, or any special occasion. Easy to make and absolutely stunning, this lemon chocolate cake will have your guests asking for seconds—and the recipe!
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Recipe Information
Ingredients
- 1 cup (2 sticks), softened Unsalted butter
- 2 cups Granulated sugar
- 4 large Eggs
- 2 tablespoons (from about 2 large lemons) Lemon zest
- 0.25 cup Fresh lemon juice
- 1 cup Sour cream
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cups (optional for garnish) Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to ensure an easy release.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the lemon zest and lemon juice until fully incorporated.
In a small bowl, whisk together the sour cream and 1/4 cup water. Set aside.
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Fold in the chocolate chips gently with a spatula to evenly distribute them throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbs.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, turn it out onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for garnish if desired. Slice, serve, and enjoy your Rich Lemon Chocolate Chip Bundt Cake!
Nutrition Facts
Calories |
6691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.5 g | 422% | |
| Saturated Fat | 192.4 g | 962% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1357 mg | 452% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 937.7 g | 341% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 613.4 g | ||
| Protein | 89.2 g | 178% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 579 mg | 45% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
