Today, I bring you my Chocolate Chip Lemon Bread! I felt like bringing you all another delicious, tangy lemon recipe, because I love making cake loaves, and lemons just make any dessert Summery. So, I made this Lemon Bread stuffed full of chocolate chips. Want a slice?
As with all my bread recipes, this is super quick and easy to make. Simply whisk the dry ingredients together in one bowl, and whisk together the wet ingredients in another. Combine both the dry and wet ingredients together, pour into a loaf pan, and bake for 50 – 60 minutes. As for the lemon syrup and lemon icing, that’s entirely up to you which one you’d like on your bread. Personally, I love both. The lemon syrup soaks into the warm bread, and gives a wonderful, tangy flavour. The lemon icing tops it off by giving a deliciously lemon-y sweetness. This really is the perfect Lemon Bread.
Of course, you could omit the chocolate chips if you’d like. The lemon bread is wonderful on its own. But, you know me… I love chocolate in my recipes. 😉
This Chocolate Chip Lemon Bread is just perfect for Spring/Summer time. It’s moist, sweet, and every bite is infused with tangy lemon, and chocolate chips. Enjoy!
Yield: 1 loaf
Chocolate Chip Lemon Bread
Deliciously moist bread infused with lemon juice and zest, and stuffed full of chocolate chips. Top with lemon syrup, lemon icing, or both!
Preheat the oven to 180C/350F/Gas 4. Line the bottom of an 9x5" loaf pan with baking paper, and grease the sides. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt
Whisk together the egg, lemon juice, buttermilk, and oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in the lemon zest and chocolate chips. Do not over-mix.
Pour the batter into the prepared pan, and bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. Cover loosely with aluminium foil halfway through baking to prevent the bread from browning too much.
For the Lemon Syrup
Microwave the lemon juice and sugar together, stirring every 30 seconds until the sugar has dissolved. Brush the syrup over the warm bread, and leave to cool completely in the pan on a wire rack.
For the Icing
Whisk together the icing sugar, lemon juice, and heavy cream. Add more icing sugar if too runny, or more heavy cream if too thick. The icing should be fairly thick, but pourable. Remove the bread from the pan, drizzle the icing on top, and serve.