lemon molasses cake

Even though it’s September, we’re still feeling the 95 degree heat every day. Actually, in Texas that’s considered a cool front after the 100 degree-plus temps every day in July! I have to admit a twinge of jealousy when other food bloggers start posting soups because it’s Fall-ish where they are (which seems to be everywhere but here).

Which brings me to this Fall-inspired Lemon-Molasses Marble Cake from Classic Home Desserts (Richard Sax). If that sounds familiar, it’s because because you’ll find Ligita’s Quick Apple Cake, Double Chocolate Pudding, and Shoo-Fly Cake on past posts from the same cookbook.  All of these have been just outstanding, although I must admit I’ve tried a couple of other of his recipes and they didn’t come out quite right (hello, Crème Caramel).  Probably the nut behind the mixer, though.

When I get a new cookbook, I read it like a novel. First the author’s perspective on cooking, then thumbing through the recipes, one-by-one. I end up with a bunch of tagged recipes and try to make them as the mood strikes.

The combination of a molasses cake swirled with light lemon cake sounded so intriguing to me that this Lemon-Molasses Marble Cake was definitely next on the to-make list.

You’ll essentially make two cake batters, each a little different. One batter is thick and deeply molasses-flavored, and the other is a thicker, almost dough-like lemon batter, and they’re lightly swirled together for a pretty marbling effect.

Each bite of this cake gives you a rich molasses flavor that’s then finished off with a lightly lemon bite. I added a lemon glaze, but the recipe calls for a sprinkling of powdered sugar. Next time I’ll go with the powdered sugar for a little less sweetness.

The flavors are so different in this cake! If you like molasses, you’ll like this cake a lot. I really enjoyed the soft texture and flavors, although Bret wasn’t as big of a fan. When we have a family gathering this Fall, this will be the cake I’ll take!

So there. I’m ready for Fall.

Lemon-Molasses Marble Cake

Yield: 12 - 14 slices

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour 15 minutes

An intensely molasses-flavored cake with bites of light lemon cake swirled in. 

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Ingredients

• Molasses Batter
• 6 tbsp. (3/4 stick) butter, softened
• 1/4 C. plus 2 tbsp. packed brown sugar
• 3 large egg yolks
• 3/4 C. molasses
• 1 2/3 C all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1 tsp ground cinnamon
• 1/4 tsp each of nutmeg and ground cloves
• 1/4 C. plus 2 tbsp. plain yogurt
• Lemon Batter
• 6 tbsp. (3/4 stick) butter, softened
• 1 C sugar
• Grated zest of 1 medium lemon
• 1 1/2 tsp. fresh lemon juice
• 1 2/3 C all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 3/4 C plain yogurt
• 3 large egg whites
• pinch of salt
• Powdered Sugar for Sprinkling

Instructions

1. Preheat oven to 350°.  Butter and flour 9" Bundt pan and set aside.
2. Molasses Batter:  In a large bowl, cream the butter and brown sugar on medium-high until creamy and light.  Beat in the egg yolks, one at a time.  Beat in the molasses. 
3. Sift the flour, baking soda, cream of tartar and spices together and add to the batter, alternating with the yogurt.  Begin and end with dry ingredients, mixing until just combined. (Don't Overmix!)
4. Lemon Batter:  In a large bowl, cream the butter, sugar and lemon zest until very light.  Mix in the lemon juice.  Sift the flour, baking soda,  and cream of tarter together and add to the batter, alternating with the yogurt and ending with the dry ingredients.
5. In a medium bowl, beat the egg whites and salt until almost stiff peaks.  Fold about 1/4 of the beaten egg whites into the batter to lighten it up, then gently fold in the remaining whites.
6. Drop 3 or 4 large dollops evenly around the bottom of the prepared pan.  Top with 3 or 4 dollops of the molasses batter.  Continue layering the batters.  Gently drop the pan once against the countertop to settle the batter some.  Swirl the batters together with a butter knife, 2 or 3 swirls - don't overdo it or they'll mix together!
7. Bake until the cake is golden brown and a toothpick comes out clean when inserted toward the middle, 45-50 minutes.
8. Cool the cake in the pan on a rack for 15 minutes, then run a knife around the edges of the cake to loosen it from the edges (don't forget to loosen from the tube, too).  Turn out onto a rack to cool completely.  Sprinkle the cooled cake with powdered sugar and serve in 2" wedges.

Notes

Tips and Stuff:

The original recipe called for 1 tsp of lemon extract in the lemon batter, but since I had zested a lemon for it I used fresh lemon juice.

Don't forget to scrape the bowl as needed while preparing the batters.  This instruction stands for any batter you make on any recipe!

I made a glaze with 1/2 cup of powdered sugar, a couple of tablespoons of fresh lemon juice, and a tablespoon or so or cream because I wanted it to look prettier when turned out. 

Nutrition Information:

Yield: 14 Serving Size: 1 slice
Amount Per Serving: Calories: 363Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 54mgSodium: 155mgCarbohydrates: 81gFiber: 1gSugar: 57gProtein: 6g

Nutrition Values are Approximate