Ingredients
1/4 cup butter, softened1 large egg, separated, room temperature1 large egg yolk, room temperature4-1/2 teaspoons grated lemon zest1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/8 teaspoon salt1/2 cup sour cream1/2 cup semisweet chocolate chips1/2 cup chopped walnutsGLAZE:1/4 cup sugar1 tablespoon orange juice1 tablespoon lemon juice
Preparation
In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter.
Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.
