Marble Pound Cake with Macerated Strawberries

Instructions

1 Preheat oven to 350 degrees (F). Line a loaf pan with aluminum foil, allowing
two of the sides to overlap. Spray pan generously with non-stick spray and set
aside.
2 In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer
fitted with the paddle attachment, butter on low speed until smooth. Add in
vanilla and both sugars and beat for one more minute on low speed before
increasing the speed to medium; continue beating for 3-4 minutes, or until very
light and fluffy (don't skimp on time here!). Beat in eggs, one at a time,
beating well after each addition. Turn mixer off while you prepare your other
ingredients.
3 In a small bowl combine the milk and sour cream; whisk smooth and set aside. In
a medium-sized bowl combine the cake flour, baking powder, and salt; whisk
smooth. With mixer on the lowest speed, slowly add the flour and sour cream
mixture into the batter, beginning and ending with the flour, mixing just until
everything is combined. Be sure not to overmix here! Your batter may be a little
lumpy, but that's ok!
4 Using a measuring scoop, transfer 2 and 1/2 cups of the batter into a medium
bowl. Add in the cocoa powder and whisk smooth. Alternately scoop vanilla and
chocolate layers into your prepared pan. Use a large skewer (or chop stick) to
gently twist through batters to obtain a marbled effect.
5 Bake in preheated oven for 1 hour, or until a toothpick inserted in the center
of the cake comes out clean (or with just a few moist crumbs attached). Cool
cake in pan, placed on top of a wire rack, for 10 minutes, before removing cake
from pan to cool completely.
6 Quickly pick over your strawberries, discarding any bad/moldy ones. Rinse the
strawberries in a colander to remove any dirt, then gently pat dry. Hull the
berries and slice them up; don't worry too much about making the slices
perfectly identical. Transfer berries into a large bowl; add in the vanilla
extract, orange zest, orange juice, and honey; stir gently to coat them. Cover
bowl and refrigerate for at least 2 hours. Serve with pound cake.

Marble Pound Cake with Macerated Strawberries

Course:

Cuisine:

🧂 Ingredients

Instructions

Marble Pound Cake with Macerated Strawberries

Course:

Cuisine:

🧂 Ingredients

Instructions

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