Best Lemon Molasses Marble Cake Recipes

LEMON-GINGER MOLASSES CAKE WITH WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch-round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses and the 2 teaspoons lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ground ginger, baking soda and salt. With the mixer on low, slowly add the dry ingredients, alternating with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup crystallized ginger.
• Pour the batter into the prepared pan, smooth the top and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Refrigerate up to 4 hours before serving.

"OLD"- FASHIONED MOLASSES MARBLE CAKE

Steps:

• 1. FOR THE LIGHT PART: cream butter and sugar until moist, add vanilla. Add sifted dry ingredients alternately with milk.. , then fold in stiffly beaten egg whites.. Set aside..
• 2. FOR THE DARK PART: cream 1/2 cup brown sugar with 1/4 cup butter, add 2 beaten egg yolks and 1/4 cup dark molasses and stir thoroughly. Sift together 1&1/4 cups flour, 1/4 tsp.baking soda and 1/4 tsp.salt, and add alternately with 4-6 tbsp. Milk to creamed brown sugar, etc.
• 3. Put dark and light mixtures by large spoonfuls into greased ( floured ) tube pan, alternating the mixtures. Bake at 350° for 1hour.( 20 min. If using normal size bundt pan).
• 4. My suggestion is to double the recipe for a normal sz. Bundt pan..
• 5. When cool, spread with:
• 6. PEANUT BRITTLE FROSTING
• 7. Cream 6 tbsp. Butter With 2tbsp. Cocoa or 1 square chocolate, melted, and 3 cups confectioners sugar, blend with 2 tbsp. Hot coffee and beat til of spreading consistency. Spread over cake and sprinkle liberally with crushed peanut brittle..
• 8. NOTE: I wasn't able to frost this, as my family wouldn't let me..it is good enough on its own..it has a sweet taste and dense texture..like a cross between an angel food cake and a sponge cake..( I think ).. So if you try this and frost it,, let me know and by all means post a picture if it..also.. Not sure but I think maybe a little baking powder added would be beneficial..hope you enjoy..I always find very old cake recipes fun and a challenge.

LEMON MOLASSES MARBLE CAKE

Steps:

• Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
• 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.
• 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.
• 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.
• Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
• 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.

LEMON GINGER MOLASSES CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
• Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
• Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
• Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

MOIST AND FLUFFY MARBLE CAKE RECIPE

Steps:

• Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray. Preheat your oven to 335ºF (168ºC).
• Bring your butter, milk, and eggs to room temperature. It's really important when making a cake for the ingredients to all be slightly warm so they create an emulsion.
• Heat the water until it's simmering and then combine it with your cocoa powder.
• Stir it until the cocoa powder is moistened. It will look lumpy, but that is normal.
• Set it aside and let it cool while you prepare the cake batter.
• In a separate container, combine 3/4 cup of the milk and the oil together and set it aside.
• In a separate container, combine the remaining milk, eggs, vanilla, and almond extract together. Whisk it to break up the eggs, and then set it aside.
• In the bowl of your stand mixer, combine the flour, sugar, baking powder, baking soda, and salt with the paddle attachment. Mix for 10 seconds to combine everything.
• Add your softened butter to the flour mixture and mix on low until the mixture resembles coarse sand (this takes about 30 seconds). This style of mixing is called the reverse creaming method, and it will result in a very velvety, moist cake. A lot of my other cake recipes like brown butter cake and white velvet buttermilk cake use this method.
• Add in your milk/oil mixture and mix it on low until the dry ingredients are moistened.
• Increase the speed to medium (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) and let it mix for 2 minutes to develop the cake's structure. If you don't let your cake mix on this step, your cake could collapse.
• Scrape your bowl and then reduce the speed to low.
• Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.
• Scrape down the sides again to make sure everything has incorporated.
• Take out 1/3 of your batter and combine it with the cooled chocolate mixture and fold it gently until it's combined.
• Layer your batter into your pans, starting with vanilla, then chocolate, and ending with vanilla.
• Use a butter knife to swirl them together gently. Do not over-mix or your cake will not have a marbled interior.
• Bake the cakes for 35-40 minutes at 335ºF (168ºC) or until a toothpick inserted into the center comes out cleanly (but the cake has not begun to shrink yet from the sides of the pan). IMMEDIATELY TAP THE PAN FIRMLY on the countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let the cakes cool for 10 minutes inside of the pan before flipping them out. The cake will shrink a bit and that is normal.
• Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.
• Thaw the cake on the countertop while it's still wrapped before frosting.
• Place your chocolate into a heatproof bowl.
• Heat your cream until it just begins to simmer. Do not boil it or your ganache will be grainy.
• Pour the hot cream over your chocolate.
• Let it sit for 5 minutes.
• Add in your vanilla and salt to the chocolate mixture and whisk it until it's smooth and creamy.
• Pour your ganache into a shallow pan and let it cool to peanut butter consistency. Mine takes about 20 minutes to thicken up.
• Frost your cake with the ganache and then place it into the fridge for 20 minutes. This cake also pairs well with easy buttercream or chocolate Swiss meringue buttercream.
• Dust it with cocoa powder using a soft (new) makeup brush to make the velvet texture.
• Heat the cream until it's just steaming, and then pour it over chocolate.
• Let it sit for 5 minutes.
• Whisk it until it's smooth.
• Let it cool until it's slightly warm to the touch before piping it onto your CHILLED cake.

MARBLE MOLASSES CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease loaf pan.
• Cream butter in mixer.
• Add sugar gradually and beat until light and fluffy.
• Add beaten eggs and continue to cream.
• Mix flour, baking powder and salt in separate bowl.
• Add flour mixture alternately with milk to butter mixture.
• Remove 2/3 of batter from bowl.
• Add spices and molasses to remaining 1/3 of batter and beat well.
• Alternate light and dark batters in greased loaf pan.
• Bake for one hour.

LEMON MARBLE CAKE

Steps:

• Heat oven to 350 deg. Lightly spray 2 13x9 inch pans. Line with wax paper;spray paper. In a large bowl,combine white cake ingredients;beat at low speed until moistened. Beat 2 minutes at high speed. Pour half of the batter into each waxed paper-lined pan. In same bowl,combine lemon cake ingredients;beat at low speed until moistened. Beat 2 minutes at high speed. Spoon half of the lemon batter into each pan over the white cake batter. Using a knife,swirl lemon batter through white. Bake 30 to 40 minutes or until tests done. Cool in pans on rack 10 minutes;remove from pans. Peel off wax paper;cool completely. To assemble cake,place one cake,top side down on serving plate;top with lemon curd. Place 2nd cake top side up,on filling. Cover;chill at least 1 hour before frosting. Combine frosting ingredients. Beat until stiff peaks form. Frost sides and top of cake. Garnish with lemon slices.