Lemon drizzle with chocolate chip

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Lemon drizzle is already a classic, but add a handful of chocolate chips and suddenly you’ve got something even more irresistible. The sharp, zesty lemon cuts beautifully through the sweetness of the chocolate, creating a sponge that’s light, bright, and just a little indulgent.

Soft, citrusy, and dotted with melty chocolate throughout, this easy twist on a favourite bake is perfect for afternoon tea, picnics, or whenever you fancy a simple homemade treat with a fun, delicious twist.

Serving Suggestions for Lemon Drizzle with Chocolate Chip Cake

  • Fresh Berries — strawberries, raspberries, or blueberries add brightness and colour.
  • Vanilla Ice Cream — cold and creamy; perfect with a warm slice.
  • Chocolate Sauce — a light drizzle enhances the chocolate chips without overpowering the lemon.
  • Whipped Cream with Lemon Zest — soft, airy, and ties the flavours together.
  • Greek Yogurt with Honey — tangy and lighter, great for a brunch‑style serving.
  • Blueberry Compote — warm or chilled; adds fruitiness and complements the lemon.
  • Crème Fraîche — elegant and slightly tangy, ideal if you want something less sweet.
  • Fresh Mint Leaves — a simple garnish that lifts both lemon and chocolate.
  • Hot Drinks — Earl Grey, chamomile, or a flat white all pair beautifully

Lemon drizzle with chocolate chip

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Cook Time 35 minutes
Course Cake
Servings 16 squares

Ingredients
  

  • 170 g self-raising flour
  • 170 g caster sugar
  • 170 g margarine
  • 2 eggs
  • ½ tsp baking powder
  • 2 unwaxed lemons
  • 60 g chocolate chip
  • 100 g granulated sugar

Instructions
 

  • Preheat oven 180ºc / gas 4 and grease a 23cm (9in) cake tin.
  • Mix together the caster sugar and margarine until pale and creamy.
  • In a large bowl, sift the flour and baking powder together
  • Then add a third of the eggs and mix, then add third the sifted flour and mix together, repeat until all combined Top tip: mix the eggs and flour in with a spoon, using an electric whisk may result in your cake not rising.
  • Add the zest of 1 lemon and chocolate chips and mix together.
  • Spoon the mixture into a greased tin and bake for 25 – 30mins until golden.  Top tip: the cake should spring back if pressed gently in the middle.
  • When the cakes baked, remove from the oven and whilst the cake is still warm, make the drizzle.  In a small pan, mix the juice of 2 lemons and granulated sugar and over a medium heat, stir until you have a syrupy texture.
  • Poke holes all over the sponge with a skewer, almost to the bottom.  Take the syrup and carefully pour all over the cooling sponge.
  • Allow to cool, then cut and enjoy with a cuppa tea.