Lemon drizzle with chocolate chip
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.
Lemon drizzle with chocolate chip
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.