I never had any fancy cakes for my birthday growing up. No thick, fluffy frosting wrapped around my cake with my name written in pink icing on top surrounded by little sugary flowers. No, for me I just got an old fashioned marble pound cake. And I absolutely loved it.
So naturally this cake was the first thing I ever baked. The only memories I ever had of baking going on in our kitchen was to make this simple yet delicious treat.
I have also recently fell in love with greek yogurt. I mean who hasn’t by now. Maybe I was a little late on the greek yogurt fad. But I’m in it now and I am putting it in my pound cakes.
I just love the tart taste it gives the cake as well as the smooth and creamy texture it brings to the chocolate. It’s a different take on my family’s beloved marble pound cake recipe and it is still quite the treat and my 6 year-old self would have loved it.
And it is always fun at the end when you’ve made your marble pound cake to see what sort of swirl or pattern you are gonna get this time. Sometimes it is a distinct swirl or maybe it’s zig-zag sort of zebra sort cow-like pattern. Or maybe it might actually just look plain marbled.
Either way the power is yours to get creative!
Greek Yogurt Marble Pound Cake
Makes a 9-by-5 inch loaf
For the Cake:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup greek yogurt
1/4 cup plus 1 tablespoon unsweetened cocoa powder
Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and set aside. In a bowl, whisk together the flour, baking powder and salt and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add eggs, one at a time and mix until combined. Mix in vanilla. Add flour mixture in 2 batches, adding the yogurt in between both batches. Set aside 1/3 of the batter in a separate bowl.
In a small bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter and stir until well combined.
Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a wooden skewer through the batters in motion of two figure eights.
Bake, rotating the pan halfway through, for 40 to 50 minutes or until a cake tester comes out clean. Once finished, let the pan cool for 10 minutes before serving. Cake can be kept in an airtight container at room temperature up to 3 days.