Chocolate Chip Lemon Bread

Preheat oven to 180ºC (350ºF or Gas 4). Line the bottom of an 9×5 inch loaf pan with baking paper, and grease the sides. Set aside.

Whisk together flour, sugar, baking powder, baking soda, and salt.

Whisk together egg, lemon juice, buttermilk, and oil. Pour wet ingredients into the dry ingredients, and mix until just combined. Fold in lemon zest and chocolate chips. Do not over-mix.

Pour 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 lemon juice and sugar together, stirring every 30 seconds until sugar has dissolved. Brush syrup over the warm bread, and leave to cool completely in the pan on a wire rack.

For the icing:
Whisk together 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 bread from pan, drizzle icing on top, and serve.