Marble Pound Cake

When we were in Germany I ate a slice of Mable pound cake almost every day. There was a little cafe a few blocks from our flat that had friendly staff, who kindly accepted my butchered German, and always got my order just right. Like many coffee shops, they had a giant glass case full of pastries, and I’m proud to say that during my 5 week visit, I tried them all at least once. My favorite? The humble Marble Pound Cake. So good with a double shot of espresso!

When I returned to New York, I got to work recreating a marble pound cake recipe of my own, which proved to be no easy feat. In fact, it took me exactly 4 tries to get this recipe just right! So please, for best results, I don’t recommend any improvisations or changes to the recipe below. I’ve also jotted down some notes you may find helpful below 😉 As always, if I’ve missed anything, shout it out in the comments below and I’ll be sure to respond.

Ingredients
For the Marble Pound Cake:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 1 and 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 5 large eggs, at room temperature
• 1 cup whole milk
• 1/3 cup full-fat sour cream
• 2 and 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• For the Macerated Strawberries:
• 1 pound fresh strawberries
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/4 cup orange juice (preferably fresh squeezed)
• 1/2 cup orange blossom honey

Instructions

1. For the Marble Pound Cake:
2. Preheat oven to 350 degrees (F). Line a loaf pan with aluminum foil, allowing two of the sides to overlap. Spray pan generously with non-stick spray and set aside.
3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, butter on low speed until smooth. Add in vanilla and both sugars and beat for one more minute on low speed before increasing the speed to medium; continue beating for 3-4 minutes, or until very light and fluffy (don't skimp on time here!). Beat in eggs, one at a time, beating well after each addition. Turn mixer off while you prepare your other ingredients.
4. ..........................................

for full instruction please see : bakerbynature.com

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