Prep Cook Serves Ready In
5 minutes 50-55 minutes 1 loaf 1 hour

Marble Pound Cake Recipe

A classic cake made for when friends stop by.

Two defining characteristics of Israeli culture are hospitality and spontaneity. Put those together, and you end up with a lot of guests that just pop by for coffee and cake. As a host, you’d typically offer tea or coffee along with some kind of cake or cookie, either homemade or store-bought.

Growing up in Israel, marble pound cake (often store-bought) was a staple in almost every household for just those occasions. The cake usually sat out on the kitchen counter, as family members would casually slice away over the course of a few days.

Traditional pound cake originates from England, but the sweet, dense loaf also has very strong roots in Jewish and Israeli culture. Not so strange, the term for “loaf pan” in Hebrew is actually “English Cake” pan. In many homes, a simple loaf pound cake is prepared on Thursday night or Friday morning to nosh on after the Friday night meal. Any remnants of the cake are usually eaten as a sweet treat after a Shabbat lunch, when friends often stop by for coffee. A good pound cake recipe can be passed on for generations and is something to really cherish.

This recipe calls for milk for its richness and flavor, so the cake is dairy. If you’d like to make it non-dairy, simply substitute soy or almond milk.

Ingredients

  • 2 1/3 cups unbleached, all-purpose flour
  • 2 tsp baking powder
  • 1 1/4 tsp kosher salt
  • 1.5 cups sugar
  • 3 large eggs, plus one egg yolk
  • 2/3 cup whole milk
  • 3/4 cup grapeseed, avocado, or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp almond extract
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp instant coffee

Directions

  1. Preheat the oven to 350 degrees F. Line a 9×5″ loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
  2. In a large bowl, combine the flour, baking powder, salt, and sugar.
  3. In a medium-sized bowl, combine the eggs, milk, vanilla extract, almond extract, and oil. Whisk to thoroughly combine until becomes light in color, about 2 minutes.
  4. Make a well in the center of the dry ingredients, and pour the egg and milk mixture into the well. Whisk until thoroughly combined, about 1-2 minutes.
  5. Pour half of the batter into the prepared loaf pan. Add the unsweetened cocoa powder and instant coffee to the remaining batter.
  6. Whisk to fully incorporate the cocoa powder, removing any lumps.
  7. Gently pour the chocolate batter over the vanilla batter, and use a skewer or knife to create a marble pattern. Don’t overdo it. You still want to see distinct colors.
  8. Bake for 50-55 minutes, until a toothpick comes out with moist crumbs.
  9. Allow the cake to cool completely in the pan before removing.

Keep on Noshing

57 Shabbat Dinner Recipes You’re Going to Love

Friday night dinner: it’s truly something sacred. And delicious. Roast chicken and veggies, soup, salad, kugel, fresh baked challah and ...

Apple Kugel Crumble Cake

I love noodle kugel, especially my husband’s salt and pepper noodle kugel, which is always a hit at any Shabbat ...

My Mother’s Ultimate Chocolate Babka

A beloved cake made famous by a "Seinfeld" episode.

Shabbat Chicken with Dried Fruit Recipe

This go-to chicken recipe, with a glossy and delicious sauce, is perfect for Rosh Hashanah or Shabbat.

Classic Potato Kugel

A grandmother's recipe offers an easy route to this classic Ashkenazi dish.

VIDEO: How to Make Stuffed Cabbage

Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.

Baklava with Honey and Cardamom Recipe

You won't miss refined sugar or butter with this sweet treat featuring cinnamon and cardamom-spiced nuts covered with honey syrup.

Chocolate Cranberry Challah Rolls with Citrus Sugar

Simple, sophisticated and just a little fancy.