— 4 October 2005 —

Lemon-Molassess Marble Cake

The original recipe for this cake calls for it being Bundt-like. I have a Bundt pan, made of cast iron natch. Frankly, I find using Bundt pans a real hassle. Well, the hassle is really in cleaning them so I have started to make this cake in a simple 10-inch cake pan.

It’s a dry cake so it is best to serve it with a sauce, ice cream, whipped cream, or at least with a nice cup of tea or coffee.

lemon molasses marble cake

Being a really lazy cook, this cake satisfies not only my taste buds, but my desire to not have to mess with stuff for too long. Your time will be better spent if you have a food processor or blender (preferably the former). A hand mixer is okay, but you spend more time getting things mixed and it makes it difficult to pour ingredients in at the right times.

You are going to make two batters then mix them together. Start with the lemon first. Why? Just because. That answer was good enough for you when you were only allowed to eat the cake, it better be good enough for you now.

Lemon Ingredients

  • 6 T butter (3/4 of a stick), softened
  • 1 cup sugar (though I think .5 cup works better, especially if you are going to add ice cream or a sauce.)
  • Zest of 1 lemon
  • 1 t of lemon extract (or just use some of the lemon you just zested, who cares!)
  • 1 2/3 cup flour (use soy flour for more protein action!)
  • 1/2 t baking soda
  • 1/2 t cream of tartar
  • 3/4 cup yogurt (if you use vanilla yogurt, definitely cut back on the sugar)
  • 3 large egg whites (molasses batter uses the yolks of these eggs)

Cream the butter with the sugar and lemon zest. And the lemon extract too, why not. Sift (or just mix) the dry ingredients together. Start adding the dry stuff and the yogurt to the butter mix. Begin and end with the dry. Do not over mix! All will die if you do! Beat the egg whites with a little salt until very stiff. Fold it in GENTLY (see death comment previously) and set it aside.

Molasses Ingredients

  • 6 T butter (3/4 stick), softened (so basically you need 1.5 sticks of better overall)
  • 1/4 cup brown sugar
  • 3 large egg yolks (see, I told ya!)
  • 3/4 cup molasses
  • 1 2/3 cup flour (again with the soy)
  • 1/2 t baking soda
  • 1/2 t cream of tartar
  • 1/2 t cinnamon
  • 1/4 t each: mace, nutmeg, cloves (or use Garam Masala. What? Am I serious? Yes actually.)
  • 1/4 cup yogurt

Note: coat the measuring cup with oil before measuring the molasses. This allows the molasses to pour out easily and keeps it from sticking much (if at all) to the cup. Sweet. Actually this is a good tip overall when you are using a sticky substance like Molasses.

Cream the butter with the sugar and lemon zest. Beat in the egg yolks one at a time. Beat in the molasses. Sift (or just mix) the dry ingredients together. Start adding the dry stuff and the yogurt to the butter mix. Begin and end with the dry. Do not over mix! All will die if you do! I say it twice because I really mean it. Really. Okay, not really.

Now the hard part. Pour in globs of lemon batter, about half the mix. Then do the same with the molasses batter. Then the rest of the lemon. Then the rest of the molasses. Take a table knife, or a straw, or your extra-long finger and gently swirl the batters together in an orgy of lemon-molasses goodness.

Bake it at 350 degrees F, or 176(ish) degrees C for 1 hour. Depending on your oven, start checking it at about 40 minutes. Use the toothpick test to see if it is done. Don’t over bake as this is a dry cake, remember? Cool the cake in the pan for about 10 minutes then transfer to a wire rack to cool the rest of the way. Serve slightly warm or at room temp.

Source: Classic Home Desserets by Richard Sax. Side note: If you don’t have this book, and if it isn’t covered in smudges of past desserts… Well you just better get to it right now. Must have book for any self-respecting creator and consumer of desserts.

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