Marble Loaf Pound Cake
INGREDIENTS
For the vanilla batter:
½ cup (113 gm) unsalted butter, at room temperature
½ cup (100 gm) sugar
¼ cup (50 gm) brown sugar
1-1/2 large eggs, at room temperature (save the other half for the chocolate batter)
¾ teaspoon vanilla extract
1/4 teaspoon lemon zest (optional)
¾ cup (100 gm) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons (3 ounces) whole fat buttermilk, at room temperature
For the chocolate batter:
½ cup (113 gm) unsalted butter, at room temperature
½ cup (100 gm) sugar
¼ cup (50 gm) brown sugar
1-1/2 large eggs, at room temperature
¾ teaspoon vanilla
¼ cup (20 gm) dark cocoa powder
½ cup (65 gm) all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons (3 ounces) whole fat buttermilk, at room temperature
For the chocolate ganache (optional):
2 ounces semisweet chocolate
2 ounces heavy whipping cream
INSTRUCTIONS
Move a rack to the bottom third of the oven and preheat the oven to 325 degrees. Prepare a large 9.25” x 5.25” loaf pan with baking spray (see notes).
Prepare the vanilla batter by creaming together the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 3 minutes. Add the eggs, vanilla, and lemon zest and beat to combine. Scrape the sides of the bowl and add the dry ingredients, mixing on low speed until nearly combined. Add the buttermilk and stir on low to combine. Set this batter aside while you prepare the chocolate batter.
next instruction : www.thewoodandspoon.com
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