Lemon Marble Cake

Using a toothpick draw some gentle circles or lines along the cake to create the marble like look at the end. Grease a 13 by 9 inch baking pan with butter and dust with flour. Zest of 2 small lemons.

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10 grams 2 tsp.

Lemon marble cake.

1 2 cup vegetable oil. Preheat the oven to 350 degrees f. Line the the pan with parchment paper going up and over the long sides and grease the parchment. Don t make too many swirls or the darker color will take over the entire cake.

Preheat the oven to 325 f. I m a big fan of using sour cream in baking recipes as you might already know from my sour cream banana bread sour cream coffee cake with cinnamon ripple and rhubarb sour cream coffee cake these are some of my favorite recipes. Spray a 6 cup bundt pan with baking spray. In a bowl of an electric mixer or large bowl with a handheld mixer combine sugar and lemon zest for 3 4 minutes this helps infuse the sugar with a stronger depth of lemon flavor.

Preheat oven to 350f 180c and grease a 9x5 loaf pan. For the lemon cake. 1 3 cup freshly squeezed lemon juice. Cakes like this one take a little time and effort and i really enjoy that process and time in the kitchen.

Place in the preheated oven and bake for 30 40 minutes until the top of the cake is golden and a test toothpick comes out dry after you poke the cake. 4 large eggs at room temperature. Preheat the oven to 350 degrees fahrenheit. Butter or grease an 8 1 2 x 4 1 2 inch or similar loaf pan.

We celebrated my mom s birthday this last weekend so i thought that was the perfect opportunity to give it a try. The recipe was for a lemon blueberry marble cake. This marble cake bakes up very moist partly due to the incorporation of sour cream. Prepare the cake mix according to package directions then add 2 tablespoons lemon juice.

Preheat the oven to 180ºc 350ºf grease a loaf tin 25 x 11 centimeters with 7 centimeters high 9 3 4 x 4 1 3 inch with 2 3 4 inch high with margarine and dust with some flour. 200 grams 1 cup sugar. 1 cup sour cream for nondairy cake use coconut milk 80 ml. 280 grams 2 cups all purpose flour.

For the lemon cake. In an electric mixer beat on medium speed the eggs sugar and the lemon zest until obtain homogeneous mixture. I love baking cakes. In a medium bowl combine flour baking powder and salt.

Place room temperature butter in a mixing bowl.

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