*Lemon Chocolate Chip Cake* (from the English Kitchen)
Makes one 9 by 5 inch loaf cake
4 ounces butter, room temperature (1/2 cup)
7 ounces caster sugar (or 1 cup super-fine granulated, see note)
3 large free range eggs
the finely grated zest of one unwaxed lemon
8 1/2 ounces flour (2 cups)
1 tsp bicarbonate of soda
1 tsp baking powder
1/4 tsp salt
250ml of plain Greek yoghurt (1 cup)
6 ounces of bittersweet chocolate, chopped into bits (1 cup)
2.25 ounces chopped toasted walnuts (1/2 cup) (Optional)
Topping:
3 1/2 ounces caster sugar (1/2 cup)
the juice of 1/2 lemon
2 TBS orange liqueur
(Can use the juice of one whole lemon and leave out the liqueur)
Preheat the oven to 180*C/350*F/gas mark 5. Butter a 9 by 5 inch loaf tin. Line with baking paper, leaving an overhang for ease of removal. Butter again. Set aside.
Cream together the butter and sugar until light and creamy. Beat in the eggs, one at a time, beating well after each addition. Sift the flour into a bowl. Remove 2 TBS and add to the chocolate chips and nuts if using. Whisk the remaining flour together with the lemon zest, soda, baking powder and salt. Add at once to the creamed mixture along with the yoghurt (and I added 1 tsp vanilla here). Beat on high speed for several minutes. Fold in the chocolate and nut mixture. Spread into the prepared pan, leveling the top with a rubber spatula.
Bake for 60 to 75 minutes, (mine was done at 45, so check often) until well risen and a toothpick inserted in the centre comes out clean. Let cool on a wire rack for 10 minutes while you make the topping.
Place all the topping ingredients in a small saucepan. Bring to the boil over low heat, stirring to dissolve the sugar. Pour this slowly over the hot cake, allowing it to soak in. Lift out and allow to cool completely before cutting into slices to serve.