This marble pound cake is a very simple one to make, and it’s perfect as an energizing breakfast or as an afternoon snack for the whole family to pair with a cup of warm milk or tea. It is soft, thick, and delicious – a classic breakfast food.
Creating the marble effect is easier than you might think: once the 2 mixtures are ready – the dark and the white one – you will only need to alternate pouring one mixture and then the other, repeatedly, in the mold. Once baked and sliced you will be able to see the beautiful, marbled effect that will leave your guests speechless. Fluffy and irresistible, this loaf cake will surely win your heart. Here is how to make it.
Tips
Instead of vanilla extract you can use vanillin or vanilla essence. Alternatively, you can add lemon or orange zest to the mixture, to add that citrus kick to it.
To make a cake without butter, you can substitute it with oil: your cake will be lighter, but equally delicious.
How to store Marble Pound Cake
The marble pound cake can be stored under a glass bell or a sealed container, which will keep it soft for about 5 days.
Ingredients
ALL-PURPOSE FLOUR
300 g (2 1/3 cups)
SUGAR
300 g (1 1/2 cups)
EGGS
4
MILK
180 ml (3/4 cup)
BUTTER
150 g (2/3 cup)
COCOA POWDER
30 g (1/3 cup)
BAKING POWDER
2 tsp
VANILLA EXTRACT TO TASTE
How to make Marble Pound Cake
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