For a richer flavor, substitute melted butter for the vegetable shortening. Ensure all ingredients are at room temperature for optimal mixing and a smoother batter. To prevent the cake from sticking, thoroughly grease and flour the tube pan. Be careful not to overbake the cake, as it can become dry. Check for doneness using a toothpick, starting at 70 minutes. For an extra touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze.
Light Marble Pound Cake
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs 15 mins
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SERVING16 People
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VIEWS16
A delicate and airy twist on the classic pound cake, featuring a beautiful marbled effect. This recipe elevates a beloved family tradition into a stunning centerpiece for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol75 mg
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Fiber1 g
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Protein5 g
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Saturated Fat6 g
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Sodium85 mg
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Sugar42 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan to prevent sticking. In a medium bowl, whisk together the flour and baking powder until well combined. (5 minutes)
02
Step
10 mins
In a large bowl, cream together the softened butter and vegetable shortening with an electric mixer until light and fluffy (about 3 minutes). Gradually add 3 cups of granulated sugar, beating well after each addition until smooth. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the applesauce until the mixture is smooth and homogenous. (10 minutes)
03
Step
5 mins
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Stir in the vanilla extract and lemon juice until just combined. Be careful not to overmix. (5 minutes)
04
Step
3 mins
In a separate small bowl, whisk together the cocoa powder, 1/4 cup of sugar, and water until the sugar is dissolved and the mixture forms a smooth syrup. (3 minutes)
05
Step
2 mins
Pour approximately 3/4 cup of the vanilla cake batter into the chocolate mixture and stir gently to combine, creating a chocolate batter. (2 minutes)
06
Step
5 mins
Pour the remaining vanilla batter into the prepared tube pan. Gently pour the chocolate batter over the vanilla batter. Using a spoon handle or butter knife, swirl the two batters together a few times to create a marbled effect. Avoid overmixing to maintain distinct marbling. (5 minutes)
07
Step
1 hrs 15 mins
Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake begin to pull away slightly from the pan. (75 minutes)
08
Step
10 mins
Let the cake cool in the pan on a wire rack for 10 minutes before inverting it onto the rack to cool completely. (10 minutes)
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Leif Mayert
Jun 22, 2025My family loved this cake! It was easy to make and tasted amazing. I especially appreciated the tip about not overmixing the batter.
Bradley Frami
Jun 10, 2025This recipe is fantastic! The cake came out so moist and the marble effect was beautiful. I followed the recipe exactly and it was perfect.
Reggie Harber
Jun 2, 2025I've made this cake twice now and it's always a hit. The lemon juice adds a lovely subtle tang that really complements the sweetness.
Alan Emmerichmitchell
May 31, 2025I had a bit of trouble with the cake sticking to the pan, even after greasing and flouring. Next time, I'll try using parchment paper on the bottom.