Marble Cake Loaf is a delightful and indulgent treat that combines the rich flavors of buttery cake with the sweet and tangy taste of lemon-infused fondant. This recipe creates a moist and tender cake with a beautiful marbled pattern, making it perfect for serving at brunches, afternoon teas, or as a dessert for any occasion.

Why Try Marble Cake Loaf?

Marble Cake Loaf offers the perfect balance of flavors and textures, with a moist and buttery crumb complemented by the tangy sweetness of lemon-infused fondant. Whether you’re a fan of classic pound cakes or looking for a unique twist on traditional recipes, Marble Cake Loaf is sure to impress with its delicious taste and stunning appearance.

Ingredients Summary

For the Fondant:

Water
Cream of tartar
White sugar
Lemon juice

For the Sponge:

Milk
Cake yeast
White sugar
Unbleached flour

For the Dough:

Unbleached flour
White sugar
Salt
Eggs
Lemon zest
Unsalted butter
Ground almonds

For the Filling:

Milk
Unsalted butter
White sugar
Poppy seeds
Lemon zest
Ground cinnamon
Egg

Directions

Prepare the fondant: Dissolve cream of tartar in water in a saucepan, then add sugar and bring to a boil. Cook until the syrup reaches 240 degrees F, then pour onto a baking sheet or marble slab to cool. Knead until cloudy, then refrigerate overnight.
Make the sponge: Dissolve yeast and sugar in milk, then mix with flour to create a sponge. Let rest until bubbly, then add remaining ingredients and mix to form a dough. Let rise until doubled in size.
Prepare the filling: Heat milk and mix with butter and sugar. Stir in poppy seeds, lemon zest, and cinnamon, then let cool. Whisk in egg.
Assemble the loaf: Roll out dough into a rectangle, spread filling evenly over the surface, then roll up into a log. Place on a baking sheet and let rise again.
Bake the loaf: Preheat oven, then bake the loaf until golden brown. Let cool completely before glazing.
Glaze the loaf: Heat fondant with lemon juice until soft and glossy, then pour over the cooled loaf.

Serving Suggestions

Slice Marble Cake Loaf and serve it on its own as a delicious snack or dessert, or pair it with a cup of tea or coffee for a delightful afternoon treat. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert option.

Storage Information

Store any leftover Marble Cake Loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices of cake for longer storage; simply wrap them tightly in plastic wrap and aluminum foil before placing them in the freezer. Thaw slices overnight in the refrigerator before serving.

Techniques and Tips

Make sure to knead the fondant until it becomes cloudy, as this indicates that it is ready to be refrigerated.
Be patient and allow the dough to rise until doubled in size, as this will ensure a light and fluffy texture in the finished loaf.
When rolling out the dough, make sure to spread the filling evenly over the surface to ensure a uniform distribution of flavors throughout the loaf.

Variation

Feel free to customize Marble Cake Loaf to suit your taste preferences by adding chopped nuts, dried fruit, or chocolate chips to the filling. You can also experiment with different flavors of fondant, such as vanilla or almond, for a unique twist on this classic recipe.

FAQs about Marble Cake Loaf

Q: Can I make the fondant without a candy thermometer? A: While a candy thermometer is recommended for making the fondant, you can also test the syrup by dropping a small amount into cold water and checking if it forms a soft ball when rolled between your fingers.

Q: Can I use active dry yeast instead of cake yeast? A: Yes, you can use active dry yeast instead of cake yeast, but you will need to activate it in warm water with a pinch of sugar before adding it to the sponge mixture. Follow the manufacturer’s instructions for proofing the yeast before using it in the recipe.

Marble Cake Loaf

title

Indulge in the rich flavors of a marble cake loaf, featuring a delicious combination of tender sponge cake and sweet poppy seed filling.

Prep Time 45

Cook Time 40

Total Time 1 15

Serving Size

Equipment

- Stand mixer
- Heavy-bottomed saucepan
- Baking sheet or marble slab

Ingredients

For the Fondant:

1 ½ cups water
½ teaspoon cream of tartar
4 ½ cups white sugar
2 tablespoons lemon juice

For the Sponge:

¾ cup milk room temperature, divided
1 ½ 0.6 ounce cakes cake yeast
1 teaspoon white sugar
1 cup unbleached flour

For the Dough:

3 cups unbleached flour
¼ cup white sugar
1 pinch salt
2 eggs room temperature
Zest from 1 lemon
¾ cup unsalted butter room temperature and cut into chunks
½ cup ground almonds

For the Filling:

¾ cup milk
3 tablespoons unsalted butter at room temperature
⅓ cup white sugar
2 ½ cups poppy seeds
1 ½ teaspoons lemon zest
½ teaspoon ground cinnamon
1 egg room temperature

Instructions

Making the Fondant:

Dissolve the cream of tartar in the water in a heavy-bottomed saucepan.
Add the sugar and bring the mixture to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil.
Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball.
Immediately pour the candy onto a baking sheet or marble slab and let cool for 10 minutes. Then knead vigorously until it begins to look cloudy, around 5 to 10 minutes. Refrigerate overnight.

Making the Sponge:

Dissolve the yeast and 1 teaspoon sugar in 1/4 cup of room-temperature milk.
Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix and let rest until bubbly, 10 to 15 minutes.
Stir in the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and lemon zest. Use the dough hook to mix for about 5 minutes.
Increase the speed to medium-low and add the softened butter until fully incorporated. Mix for an additional 5 minutes. Add the ground almonds and mix briefly.
Let the dough rise until doubled, about 1 1/2 to 2 hours.

Preparing the Filling:

Heat the milk in a saucepan until boiling; stir in the butter and sugar. Remove from heat and add the poppy seeds, lemon zest, and cinnamon. Let it cool, then whisk in the egg.

Assembling and Baking:

Roll out the dough into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin.
Roll the dough up into a log and pinch the edges together. Place the loaf on a parchment-lined baking sheet, seam-side down, and let it rise for 30 to 40 minutes.
Preheat the oven to 400 degrees F (200 degrees C) and bake the loaf until golden brown, about 40 minutes.

Glazing:

Mix the lemon juice into the fondant and heat it until soft and glossy. Pour over the cooled loaf.

Serving:

Allow the glaze to cool before slicing the marble cake loaf.

Notes

For the perfect texture and flavor, allow the fondant to refrigerate overnight before using. Don't forget to let the bread cool completely before glazing to ensure the glaze sets properly.