April 15, 2015
This marble cake recipe combines Meyer lemons (a beautifully fragrant cross between regular lemons and oranges) with chocolate.
Add 1 cup of the flour and beat to incorporate into the batter then add 1/2 cup of the lemon milk and beat to incorporate. Repeat with the flour and lemon milk, ending with the 3/4 cup flour. Be sure to beat to incorporate the ingredients before adding the next ingredient.
Using a butter knife, swirl the batter together in a “figure eight” pattern throughout the pan once (don’t over mix, you want to marble not blend). Place in oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Add the milk and vanilla paste or vanilla extract and stir with a fork. If the glaze is too thin, add more confectioners sugar, a tablespoon at a time. If the glaze is too thick, add more milk a teaspoon at a time. Drizzle the glaze over the cake.
Once you’ve used up the vanilla glaze, make the chocolate glaze (you can use the same bowl) by sifting the confectioners’ sugar and the cocoa into the bowl and adding the whole milk. Again if it is too thin, add more confectioner’s sugar, too thick add more milk. Drizzle the chocolate glaze over the vanilla glaze and let set before serving.