Lemon And Molasses Spice Marble Cake
Ingrediënten
- Makes: 12 To 16 Servings
MOLASSES BATTER
- Butter and flour for prepping the pan see tip
- 6 tablespoons unsalted butter at room temperature
- ¼ cup plus 2 tablespoons light brown sugar firmly packed
- 3 large egg yolks at room temperature
- ¾ cup unsulfured molasses
- 1⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground mace
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup plus 2 tablespoons buttermilk at room temperature
LEMON BATTER
- 6 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 2 teaspoons grated lemon zest from 2 medium lemons
- 1 tablespoon fresh lemon juice
- 1⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¾ cup buttermilk at room temperature
- 3 large egg whites at room temperature
- ⅛ teaspoon salt
GARNISH
- Lemon Glaze if desired
Instructies
- Place a rack in the center of the oven, and preheat the oven to 350°F.
- Generously butter and flour a 10" tube pan, and shake out the excess flour.
- Set the pan aside.
- For the molasses batter, place the butter and sugar in a large mixing bowl, and beat with an electric mixer on medium speed until fluffy and lighter in color, about 3 minutes.
- Beat in the egg yolks, one at a time, just until combined.
- Scrape down the sides of the bowl with a rubber spatula.
- Beat in the molasses on medium speed just until combined.
- Place the flour, soda, cream of tartar, cinnamon, mace, nutmeg, and cloves in a small bowl and sift together.
- Add to the batter in 3 additions, alternately with the buttermilk in 2 additions.
- Beat on medium speed, just until each is combined.
- Scrape the bowl often and set aside.
- For the lemon batter, place the butter, sugar, and lemon zest in a large mixing bowl, and beat on medium speed until fluffy and lighter in color, about 3 minutes.
- Scrape down the sides of the bowl and add the lemon juice.
- Beat just until combined.
- Place the flour, soda, and cream of tartar in a small bowl and sift together.
- Add to the batter in 3 additions, alternately with the buttermilk in 2 additions, beating on medium speed just until each is combined.
- Scrape the bowl often and set aside.
- Beat the egg whites and salt in a clean medium-size bowl with clean beaters on high speed until soft peaks form, 3 to 4 minutes.
- With the spatula, gently fold about a quarter of the whites into the lemon batter, just until combined.
- Fold in the remaining whites, just until combined.
- Dollop the batters into the bottom of the prepared pan, alternating each flavor 3 times.
- Gently rap the pan once against the countertop to settle the batters.
- With a butter knife, swirl the batter together a couple of times, but don’t overdo it.
- Place the pan in the oven.
- Bake until the cake is golden brown and a toothpick inserted near the center emerges clean, 50 to 55 minutes.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes.
- Run the tip of the knife around the cake to loosen it from the sides and tube; invert once and then again so the cake is right side up on the rack.
- Cool completely, 1 hour.
- If desired, serve with the modern Lemon Glaze.
- Slice and serve.
Notes / Tips / Wine Advice:
If you want to use a Bundt pan, the baking time will be 42 to 47 minutes.
LEMON GLAZE:
Whisk together 1½ cups confectioners’ sugar and 2 to 3 tablespoons fresh lemon juice until smooth. Poke holes in the top of the cooled cake with a fork, and spoon the glaze over the top of the cake.--------------------------------------------------------------------------------------------------
