Lemon & Chocolate Chip Cake: Super Easy Recipe
A soft and indulgent cake, perfect for a snack or quick treat. The freshness of lemon combined with melting chocolate chips makes this dessert a must-try. This easy and quick recipe requires only 15 minutes of preparation and 50 minutes of cooking for 8 generous servings.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Wash the lemons, finely zest them and juice them to obtain 60g of juice.
- 2
Preheat the oven to 170°C (fan) and prepare a loaf pan.
- 3
Mix the flour, baking powder and salt in a bowl.
- 4
Whisk the eggs with the sugar until the mixture is foamy.
- 5
Gradually add the melted butter, yogurt, vanilla, zest and lemon juice.
- 6
Fold in the flour mixture in two additions, without overmixing.
- 7
Reserve 30g of chocolate chips and gently fold the rest into the batter. Add rosemary if desired.
- 8
Pour the batter into the pan, smooth the top and sprinkle the reserved chips on top.
- 9
Bake for 45 to 55 minutes. Test doneness with a knife.
- 10
Cool in the pan for 10 minutes, then unmold and wait 20 minutes before slicing.
- Melt the butter in the microwave in 20-second bursts to avoid burning it.
- Weigh the lemon juice directly in a bowl for time-saving and accuracy.
- Replace yogurt with 125g of milk for a lighter texture, or with cottage cheese for more softness.
- If the top browns too quickly, cover it with aluminum foil halfway through baking to prevent the chips from burning.
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