Lemon Marble Cake Recipes

MARBLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
• Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
• Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
• Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
• Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
• With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
• If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
• Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

LEMON MOLASSES MARBLE CAKE

Steps:

• Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
• To make the molasses batter, cream together the butter and brown sugar until very light. Beat in the egg yolks one at a time; beat in the molasses. Sift the dry ingredients together and add the batter alternately with the yoghurt, beginning and ending with the dry ingredients. Do NOT over mix.
• To make the lemon batter, cream together the butter and the sugar and lemon zest until very light. Add the lemon extract. sift the dry ingredients together and add to the creamed mixture alternately with the yoghurt beginning and ending with the dry ingredients. Do NOT overmix. Beat the egg whites with the salt until nearly stiff. Fold about 1/4 of them into the batter to lighten it, then gently fold in the remainder.
• Drop 3 or 4 large dollops of the lemon batter into the prepared cake pan. Top with 3 or 4 dollops of molasses batter. continue layering batters until all is used up. Gently rap the pan once against the countertop to settle the batters. With a butter knife, swirl the batters together a few times without over-doing it.
• Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
• Cool the cake in the pan on a wire rack for 10 to 15 minutes. Loosen the cake from the pan and unmold onto the rack to cool completely. Dust with icing sugar before serving. A lemon glaze is also nice on this.

LEMON MARBLE CHEESECAKE

Steps:

• Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.
• Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.
• Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.
• In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.
• Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.
• Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.
• To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.

LEMON CURD MARBLED CHEESECAKE

Steps:

• Make lemon curd:
• Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.
• Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes.
• Make and bake crust:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.
• Make filling and bake cheesecake:
• Reduce oven temperature to 300°F.
• Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined.
• Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd.
• Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving.

LEMON MARBLE CAKE

Steps:

• Heat oven to 350 deg. Lightly spray 2 13x9 inch pans. Line with wax paper;spray paper. In a large bowl,combine white cake ingredients;beat at low speed until moistened. Beat 2 minutes at high speed. Pour half of the batter into each waxed paper-lined pan. In same bowl,combine lemon cake ingredients;beat at low speed until moistened. Beat 2 minutes at high speed. Spoon half of the lemon batter into each pan over the white cake batter. Using a knife,swirl lemon batter through white. Bake 30 to 40 minutes or until tests done. Cool in pans on rack 10 minutes;remove from pans. Peel off wax paper;cool completely. To assemble cake,place one cake,top side down on serving plate;top with lemon curd. Place 2nd cake top side up,on filling. Cover;chill at least 1 hour before frosting. Combine frosting ingredients. Beat until stiff peaks form. Frost sides and top of cake. Garnish with lemon slices.