Lemon Molasses Marble Cake Recipe

Name: Lemon Molasses Marble Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MOLASSES BATTER; 6 tablespoons unsalted butter, softened; 1/4 cup packed light brown sugar, plus; 2 tablespoons light brown sugar; 3 large egg yolks; 3/4 cup molasses; 1 2/3 cups flour; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon cinnamon; 1/4 teaspoon ground mace, fresh grated; 1/4 teaspoon nutmeg; 1/4 teaspoon ground cloves; 1/4 cup plain yogurt, plus; 2 tablespoons plain yogurt; LEMON BATTER; 6 tablespoons unsalted butter, softened; 1 cup sugar; 1 grated lemon, zest of; 1 teaspoon lemon extract; 1 2/3 cups flour; 1/2 teaspoon baking soda; 1/2 teaspoon cream of tartar; 3/4 cup plain yogurt; 3 large egg whites; 1/8 teaspoon salt

Servings: persons

MOLASSES BATTER
6 tablespoons unsalted butter, softened
1/4 cup packed light brown sugar, plus
2 tablespoons light brown sugar
3 large egg yolks
3/4 cup molasses
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon ground mace, fresh grated
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 cup plain yogurt, plus
2 tablespoons plain yogurt
LEMON BATTER
6 tablespoons unsalted butter, softened
1 cup sugar
1 grated lemon, zest of
1 teaspoon lemon extract
1 2/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 cup plain yogurt
3 large egg whites
1/8 teaspoon salt

1
Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
2
To make the molasses batter, cream together the butter and brown sugar until very light. Beat in the egg yolks one at a time; beat in the molasses. Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients. Do NOT over mix.
3
To make the lemon batter, cream together the butter and the sugar and lemon zest until very light. Add the lemon extract. sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients. Do NOT overmix. Beat the egg whites with the salt until nearly stiff. Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
4
Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan. Top with 3 or 4 dollops of molasses batter. continue layering batters until all is used up. Gently rap the pan once against the countertop to settle the batters. With a butter knife, swirl the batters together a few times without over-doing it.
5
Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
6
Cool the cake in the pan on a wire rack for 10 to 15 minutes. Loosen the cake from the pan and unmold onto the rack to cool completely. Dust with icing sugar before serving. A lemon glaze is also nice on this.

1207

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: MOLASSES BATTER, 6 tablespoons unsalted butter, softened, 1/4 cup packed light brown sugar, plus, 2 tablespoons light brown sugar, and more.

Yes, Lemon Molasses Marble Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Molasses Marble Cake

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