Rich Lemon Chocolate Chip Bundt Cake

• 3 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 1 (8 ounce) package low-fat cream cheese, softened
• 3 eggs
• 1 teaspoon lemon extract
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup buttermilk
• 1 cup semi-sweet chocolate chips
• Icing
• 1 cup icing sugar, sifted
• 1 1/2 tablespoons fresh lemon juice

1. Preheat oven to 350u0b0F.
2. Grease and flour 10-inch bundt pan.
3. In a medium bowl, combine flour, baking soda and salt.
4. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
5. Add cream cheese beating until smooth.
6. Add eggs, one at a time, beating well after each addition.
7. Add lemon extract, lemon zest and lemon juice, beating well.
8. Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
9. Stir in chocolate chips.
10. Spread batter in prepared pan, smoothing top.
11. Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
12. Let cake cool in pan on a rack for 15 minutes.
13. Carefully invert cake into a large plate. Let cool completely.
14. Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
15. Set aside until cake is cool.
16. Whisk again before drizzling or pouring over top of cake.
17. When icing hardens, transfer cake to a serving platter.

flour, baking soda, salt, unsalted butter, sugar, cream cheese, eggs, lemon, lemon zest, lemon juice, buttermilk, semisweet chocolate chips, icing, icing sugar, lemon juice

Taken from www.food.com/recipe/rich-lemon-chocolate-chip-bundt-cake-264753 (may not work)