Lemon and Linseed Marbled Loaf Cake
Prep. Time:
30 minutes
Baking Time:
55 minutes
Total Time:
2 hours
Serves:
1 loaf (8-10 servings)
Our recipe based on Mike's innovative farm-fresh creation from Great British Bake Off Season 15.
In this recipe, we've specifically addressed the buttercream melting issue by incorporating cornstarch for temperature stability, enhanced the linseed preparation with toasting for better flavor recognition, and refined the marbling technique for visual impact. This creative loaf showcases Mike's agricultural background with the unusual use of linseeds instead of traditional poppy seeds, delivering Paul's praised "perfect lemon level" while achieving Prue Leith's desired "swirly" marbled effect with improved structural integrity.
Ingredients
Instructions
CREATE THE ENHANCED LEMON LINSEED CAKE:
Preheat oven to 175°C (350°F). Grease 23x13cm loaf pan and line with parchment paper. Toast linseeds in dry pan over medium heat for 2-3 minutes until fragrant and lightly golden. Cool completely. In medium bowl, whisk together flour, baking powder, salt, and cooled linseeds. In large bowl, cream butter and sugar until very light and fluffy (4-5 minutes). Beat in eggs one at a time until well incorporated, then add vanilla and lemon zest. In measuring cup, combine milk, sour cream, and lemon juice. Alternately add flour mixture and milk mixture to butter mixture, beginning and ending with flour, mixing just until combined.
EXECUTE PERFECT MARBLING TECHNIQUE:
Remove 250ml of batter to separate bowl. Add yellow food coloring and lemon curd to create vibrant yellow mixture. Drop alternating spoonfuls of plain and yellow batter into prepared pan. Use knife tip to gently swirl through batter in figure-8 pattern, creating marble effect without overmixing.
ACHIEVE OPTIMAL BAKING AND SYRUP APPLICATION:
Bake for 50-55 minutes until golden brown and toothpick inserted in center comes out clean. While cake bakes, prepare syrup by combining all syrup ingredients in small saucepan. Simmer until sugar dissolves completely, about 3 minutes. Cool slightly. Immediately after removing cake from oven, poke holes all over surface with fine skewer and brush generously with warm syrup. Cool completely in pan before removing.
PREPARE TEMPERATURE-STABLE BUTTERCREAM:
Ensure butter is at proper room temperature (should yield to light pressure but not be soft). Beat butter alone for 6-8 minutes until very light and fluffy. In separate bowl, sift cornstarch with 125g of the powdered sugar. Gradually add cornstarch mixture to butter, beating until smooth. Add remaining powdered sugar gradually, then lemon juice, zest, cream, and salt. Beat until smooth and holds soft peaks.
EXECUTE PROFESSIONAL ASSEMBLY:
Ensure cake is completely cool before frosting - any residual warmth will melt buttercream. Using offset spatula, spread buttercream evenly over top and sides of cake. Create smooth finish or decorative swirls as desired. Sprinkle with extra toasted linseeds for visual appeal and textural contrast.
FINAL PRESENTATION AND STORAGE:
Store in cool environment and serve at room temperature. The cake is best after 2-4 hours when syrup has fully absorbed and flavors have melded. Cut with sharp serrated knife for clean slices that showcase the marbled interior.
