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Marbled Chocolate Lemon Loaf Cake

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A delightful dessert that perfectly balances sweetness and citrus with rich chocolate and zesty lemon flavors swirled together.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Baking
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Loaf Cake
  • 80 g 80g (5 tbsp) soft butter
  • 80 ml 80ml (⅓ cup) olive or rapeseed oil
  • 160 g 160g (¾ cup) caster sugar
  • 1 tsp 1 tsp vanilla extract
  • 2 large 2 large eggs
  • 1 large 1 large egg yolk
  • 140 g 140g (1 ¼ cups) self-raising flour (plus 2 tbsp for lemon batter)
  • 1 pinch Pinch of salt
  • 1 zest Zest of 1 lemon (for lemon batter)
  • 2 tbsp 2 tbsp cocoa powder (I use Cocoa Runners') (for chocolate batter)
  • handful Handful of chocolate chips (for chocolate batter)
For the Ganache and Topping
  • 150 ml 150ml (⅔ cup) double or whipping cream
  • 120 g 120g (4 oz) milk chocolate (I use Cocoa Runners')
  • 1 tbsp 1 tbsp honey
  • 1 pinch Pinch of salt
  • 1/2 zest Zest of half a lemon

Method
 

Preparation
  1. Preheat your oven to 180°C (160°C fan) or 350°F (gas mark 4). Grease and line a regular 1lb (450g) loaf tin with a little oil and greaseproof paper.
  2. In a large bowl, beat together the butter, oil, sugar, and vanilla until fluffy, which should take about 2-3 minutes.
  3. Add the eggs and egg yolk one at a time, ensuring to beat well after each addition.
  4. Gently stir in the flour and salt until just combined into a smooth cake batter.
  5. Split the cake batter between two bowls. Fold the 2 tablespoons of flour and lemon zest into one bowl to form the lemon batter.
  6. In the other bowl, mix in the cocoa powder and chocolate chips to create the chocolate batter.
  7. Spoon both batters into the prepared tin and use a knife or chopstick to swirl them together gently.
Baking
  1. Bake in the preheated oven for 40-50 minutes, or until risen and firm to the touch. A skewer inserted should come out clean when baked.
  2. Once baked, remove the cake from the oven and allow it to cool completely in the tin—don’t worry if it sinks a little; the ganache will cover it beautifully!
Ganache Preparation
  1. For the ganache, weigh out your chocolate and honey in a medium bowl. In a small saucepan, heat the cream over medium heat until steaming.
  2. Pour the cream over the chocolate and honey, letting it stand for 1 minute, then stir until the ganache is smooth.
  3. Allow it to cool and thicken until spreadable. Once thick, spread it over the loaf cake and top with grated lemon zest and a sprinkle of flaky salt.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 10gSodium: 220mgFiber: 1gSugar: 23g

Notes

Consider adding a dollop of whipped cream alongside a slice or pairing it with a scoop of vanilla ice cream. For the best flavor, use fresh lemon zest and high-quality chocolate. Experiment with different frosting options if desired.
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