I wanted something lemony and chocolate flavour. A citrus tangy and chocolate flavour all in one ! Ta da ! ... a Lemon Chocolate Swirl Bundt Cake ! The tangy aromas filled the kitchen as it baked.
Lemon Chocolate Swirl Bundt Cake
Makes one 6-cup Bundt pan or one 8-inch cake pan.
113g unsalted butter, at room temperature
1/2 teaspoon salt
110g castor sugar
2 eggs, at room temperature (the size of my egg is 60g each with shell)
2 teaspoons lemon zest
100g All-purpose plain flour
80g cake flour
1 teaspoon baking powder
100g full cream fresh milk
2 tablespoons freshly squeezed lemon juice
For the chocolate batter:
1.5 tablespoons cocoa powder (I used Hershey's cocoa)
2 tablespoons hot water.
For the Icing:
3 - 4 tablespoons freshly squeezed lemon juice
100g confectioners' (powdered or icing) sugar, sifted
Preheat the oven to 170ºC. Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.
Combine Ingredients (B) in a medium bowl, sifted and set aside
Grease the 6-cup Bundt pan lightly with some *vegetable oil using brush or with kitchen towel, set aside.
(*or well-greased with butter and lightly flour)
In a small cup or bowl, mix the cocoa powder with hot water and set aside.
In a clean mixing bowl beat together the butter, castor sugar, and salt until light and fluffy using an electric mixer on medium speed.
Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
With the mixer on low speed, add alternately the ingredients (B) & (C) starting with B (flour mixture in three additions) and milk + lemon juice (in two additions) [starting and ending with the flour mixture]. Mix well until just combined for each addition.
Lastly, stir in the lemon zest till just incorporated into the batter.
Scoop about 1/3 lemon batter to a bowl, mix in the cocoa mixture well with a spatula.
Pour half the lemon batter into bundt pan and smooth the top. Next, spoon all the chocolate batter. Spoon the remaining lemon batter and level the top with a spatula. Tap the pan lightly on a table top a few times to get rid of any trapped air bubbles in the batter.
Bake the cake in preheated 170°C oven for 40 to 45 minutes. Check for doneness, insert a skewer in the center if it comes out clean with a few moist clumps clinging to it. Do not over bake else it will be dry.
Let the cake cool in the pan for about 10 - 15 minutes and then invert onto a rack to cool completely. Once cooled, carefully lift the cake onto a serving dish or platter.
Once the cake is completely cooled, make the icing.
In a bowl, combine the sifted confectioners' sugar with the lemon juice. Stirring and mixing constantly with a spoon. Start with 2 tablespoons of lemon juice. Adjust the consistency to your preference by adding more lemon juice or confectioners' sugar accordingly.
Use a spoon to drizzle the icing over the top of the cake and allow it to fall down the sides. Let the icing set for a couple of minutes before slicing the cake.
Let the icing dry before covering and storing.
Beautifully browned !
Love the texture ... like a light pound cake not too dry or too dense.
Love this simple yet gorgeous lemony chocolate flavour cake with fine tender crumbs.
Enjoy our weekend afternoon break with a slice of lemony and chocolate swirl flavour cake. Perfect with a cup of warm honey lemon tea.
My modifications made from recipe source : King Arthur Flour