Lemon Molasses Marble Cake

READY IN: 1hr 15mins
Recipe by MarieRynr

This is an extraordinary cake, moist and full of flavour.

Top Review by stormylee

Holy cow - this cake is *awesome*!! I was initially intrigued by the unusual combination of lemon and molasses, and they really are a match made in heaven: the mildly tart lemon and the lightly spiced, sweet molasses taste wonderful together. The cake also has the perfect texture, delicately melt-in-your-mouth soft. Makes all the whipping and separating and dirty bowls very much worth it! :-) My preparation took a lot longer than the 15 minutes listed: it took me over 45 minutes to get this cake into the oven! I'll know how to be more organised next time (now I was constantly running back to the recipe to check something etc.), so I'm sure I won't take as much time in the future! Also, I found my 9-inch pan was in fact a bit too small - it filled more or less 3/4 of the way but this cake rose a lot, and one side of the cake sort of dropped over the pan... Oh well, I just cut that bit off and got a perfectly presentable cake after all! Baked this on Saturday and served on Monday, and I think the time in the fridge did this cake good - the flavours blended better! Thanks for a great recipe MarieAlice - this cake will get made often!

Ingredients Nutrition


  1. Preheat oven to 350*F. Butter and flour a 9 to 10 inch bundt pan or tube pan and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Bake until the cake is golden brown and a toothpick inserted near the centre comes out clean, about 1 hour.
  6. 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.

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