Marble Pound Cake

I bought a very non-stick loaf pan last week. I am so happy about the quality of the pan and I just can’t wait to use it as soon as possible. Instead of other cakes in loaf form, I decide to do the pilot bake with a classic pound cake. So I searched good pound cake recipes. I went through a number of classic pound cake recipes and found many of them call for 4-5 eggs for just 1 loaf, which scares me. I definitely don’t want to

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Marble Pound Cake  (Adapted from marthastewart.com)

Makes 1 9X5 inch loaf

Ingredients

  • 1/2 cup (114g/ 1 stick) unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups cake flour (not self-rising)
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar (- 1/4 cup)
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2/3 cup buttermilk, room temperature
  • 1/4 cup plus 1 tbsp Dutch-process cocoa powder
  • 1/4 cup plus 2 tbsp boiling water

Directions

  1. Preheat oven to 180 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 6 minutes.
  3. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla.
  4. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
  5. In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
  6. Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
  7. Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
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