Lemon Marble Cake

 

Ingredients

250g lightly salted butter, at room temperature, plus extra for greasing

250g caster sugar

4 medium eggs

1 1/2 tsp finely grated lemon zest

250g self raising flour

85 ml freshly squeezed lemon juice

20g cocoa powder

Method

Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.

Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the lemon zest. Add the flour all at once and mix in well, then slowly mix in the lemon juice.

Take 1/3 batter and add cocoa powder to it.. Spoon plain and chocolate batter alternately into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

 

Source : Resepi C&P from Rima