Strawberry Lemonade Marble Loaf Cake

Ingredients

• 2 cups all-purpose flour, preferably unbleached
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 ½ cups granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh strawberries, pureed
• ¼ cup fresh lemon juice
• Zest of 1 lemon
• Powdered sugar for dusting (optional)
• Fresh strawberries for garnish (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan thoroughly with butter or non-stick spray, and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended and airy. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Gradually add the dry mixture to the butter mixture in three parts, alternating with the buttermilk. Mix until just combined.
6. In a small bowl, combine the pureed strawberries, lemon juice, and lemon zest. Stir until smooth.
7. Divide the batter in half. Mix the strawberry-lemon mixture into one half of the batter until well combined.
8. Spoon the plain batter into the prepared loaf pan, followed by dollops of the strawberry-lemon batter. Use a knife or skewer to gently swirl the two batters together.
9. Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.