Lemon chocolate cake
225g/8oz soft brown sugar
grated zest of 1 lemon
75g/3oz plain chocolate, grated
300g/11oz self-raising flour, sifted
pinch of salt
100g/4oz sour cream
For the topping
2 tablespoons icing sugar
1 tablespoon grated lemon zest
• Preheat the oven to 180°C/350°F/Gas mark 5. Grease a 23 x 13cm/
9 x 5in loaf tin.
• Cream the butter, sugar and lemon zest together. Add the eggs and beat
well. Mix in the chocolate. Sift the flour and salt together, and add to the
mixture alternately with the sour cream. Beat well.
• Pour the mixture into the loaf tin, and sprinkle with the icing sugar and
lemon zest. Bake for 50–60 minutes until cooked. Cool on a wire rack.