I was really excited about this recipe from Technicolor Kitchen. It jumped out at me because it wasn't chocolate, and I thought Josh might like it. Molasses cookies are one of his favorites. I was intrigued by the molasses/lemon combo, but it just didn't jive. The cake was moist and tender, and the marbling looked pretty, but the flavors didn't complement each other in the way I'd hoped. Still, it's pretty, and it was fun trying a new recipe.
Lemon-Molasses Marble Cake
Molasses batter:
1 2/3 cups (just over 7 ounces) flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons (3 ounces) butter, softened
3/8 cup (2 5/8 ounces) brown sugar, packed
3 egg yolks (you'll use the whites for the lemon batter)
3/4 cup molasses
3/8 cup plain yogurt
Lemon batter:
1 2/3 cups (just over 7 ounces) flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
6 tablespoons (3 ounces) butter, softened
1 cup (7 ounces) sugar
grated zest of 1 large lemon
1 tablespoon lemon juice
3/4 cup plain yogurt
3 large egg whites
pinch of salt
powdered sugar, for sprinkling
Preheat the oven to 350F. Grease and flour a 9-10" Bundt pan or tube pan.
Make the molasses batter first. Whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and cloves, and set aside. In a large bowl, cream butter and brown sugar until very light. Beat in the egg yolks, one at a time, and then the molasses. Add the dry ingredients to the batter alternately with the yogurt, beginning and ending with the dry ingredients. Beat until just mixed.
Now make the lemon batter. Whisk together the flour, baking soda, and cream of tartar, and set aside. In a large bowl, cream butter, sugar, and lemon zest until very light. Add the lemon juice. Add the dry ingredients alternately with the yogurt, beginning and ending with the dry ingredients. Do not overmix. In a medium bowl, beat the egg whites with salt until nearly stiff, and gently fold into lemon batter.
Drop 3-4 large dollops of lemon batter into the pan. Top with 3-4 dollops of molasses batter. Continue layering batters, then swirl the batters a few times with a butter knife to marble. Do not swirl them too much.
Bake for 1 hour or until the cake is risen and golden and a skewer inserted in the center comes out clean. Cool the cake in the pan for 20 minutes, and then unmold it onto the cooling rack. Cool completely. Sprinkle with powdered sugar before serving.
Print this recipe.
Molasses batter:
1 2/3 cups (just over 7 ounces) flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
6 tablespoons (3 ounces) butter, softened
3/8 cup (2 5/8 ounces) brown sugar, packed
3 egg yolks (you'll use the whites for the lemon batter)
3/4 cup molasses
3/8 cup plain yogurt
Lemon batter:
1 2/3 cups (just over 7 ounces) flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
6 tablespoons (3 ounces) butter, softened
1 cup (7 ounces) sugar
grated zest of 1 large lemon
1 tablespoon lemon juice
3/4 cup plain yogurt
3 large egg whites
pinch of salt
powdered sugar, for sprinkling
Preheat the oven to 350F. Grease and flour a 9-10" Bundt pan or tube pan.
Make the molasses batter first. Whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and cloves, and set aside. In a large bowl, cream butter and brown sugar until very light. Beat in the egg yolks, one at a time, and then the molasses. Add the dry ingredients to the batter alternately with the yogurt, beginning and ending with the dry ingredients. Beat until just mixed.
Now make the lemon batter. Whisk together the flour, baking soda, and cream of tartar, and set aside. In a large bowl, cream butter, sugar, and lemon zest until very light. Add the lemon juice. Add the dry ingredients alternately with the yogurt, beginning and ending with the dry ingredients. Do not overmix. In a medium bowl, beat the egg whites with salt until nearly stiff, and gently fold into lemon batter.
Drop 3-4 large dollops of lemon batter into the pan. Top with 3-4 dollops of molasses batter. Continue layering batters, then swirl the batters a few times with a butter knife to marble. Do not swirl them too much.
Bake for 1 hour or until the cake is risen and golden and a skewer inserted in the center comes out clean. Cool the cake in the pan for 20 minutes, and then unmold it onto the cooling rack. Cool completely. Sprinkle with powdered sugar before serving.
Print this recipe.
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