Marble Pound Cake

Picture this – it’s early Sunday am. You’re watching the sun come up over the lake. It’s a bit crisp outside and you see the lake steaming. You take a sip of your morning coffee and realize the taste of a pound cake would go perfectly with that first morning sip.

Ok, now come back to me. 🙂 THIS is that pound cake. The one you want to take a bite of with that first morning sip of coffee. It’s not overly sweet, it’s super light and fluffy and has the best taste.

Yes, it might take a little bit more effort than a typical pound cake would. But this one has a slight chocolatey, slight vanilla-y flavor. It’s so well balanced that you’ll just crave this for breakfast, brunch or dessert!

What’s your favorite simple cake? I’d love to hear in the comments below. Happy baking!

Marble Pound Cake

Servings: 8
Time: 50 minutes
Difficulty: medium
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Ingredients

3 eggs, room temperature
1/2 cup sugar
8 tablespoons (1 stick) butter, melted
1 teaspoon vanilla extract
1/2 cup yogurt, room temperature
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cocoa powder
2 teaspoons rum
2 tablespoons hot coffee

Directions

Preheat oven to 350 degrees. Line a bread tin with parchment paper and spray with cooking spray. Set aside.
In a large bowl or using an stand/hand mixer, whisk eggs & sugar together until pale and fluffy (about 2-3 min). Add the melted butter and mix until combined. Add vanilla and yogurt. Mix and then add the the flour, baking powder, baking soda and salt (don’t over mix!). Separate the batter into two separate bowls and set aside.
In a small bowl, mix the cocoa and rum together and add the mixture to one of the batter bowls. Mix together until combined.
In prepared baking tin, alternate spoonfuls of each batter and then swirl the batter with a knife.
Bake cake 35-40 minutes, or until a toothpick comes out clean.
Serve with whipped cream, ice cream or any other topping you might like. Enjoy!