Marbled Lemon Butterfly Pea Cake
a sweet treat recipe
I’m a self-taught baker who believes the heart of a home is the kitchen. Raised by a lineage of home bakers and surrounded by family cooks, I learned early that simple ingredients can tell beautiful stories and shape lasting memories. My bakes are elegant yet rustic in nature — refined without feeling fussy, nostalgic yet gently elevated. I’m drawn to recipes that make everyday moments feel more intentional and special. Through Cake Joie — “joy” in French — my content & recipes celebrate baking in rhythm with the seasons as a way of savoring life’s ordinary beauty.
Inspired by a blooming garden, this Marbled Lemon Butterfly Pea Cake features two tones of blue in the marbling and a butterfly pea glaze. Paired with bright lemon flavor, it creates a naturally colored, lightly magical cake that’s simple yet striking.
TIME (ACTIVE) | 25 M
TIME (INACTIVE) | 1 H 15 M
TOTAL | 1 H 40 M
12-16 SERVINGS
| 1 Bundt (standard size)
SPECIAL EQUIPMENT:
BUNDT CAKE PAN
MIXING BOWLS
MEASURING CUPS
WHISK
RUBBER SPATULA
STAND MIXER
MICROPLANE OR FINE GRATER (FOR LEMON ZEST)
For the Cake:
- Preheat the oven to 325°F (160°C) and allow it to fully heat for at least 20 minutes. Generously grease a standard Bundt pan with 2–3 tablespoons of butter, using a silicone or pastry brush to thoroughly coat every curve and crevice.
- In a large bowl, cream together the butter, oil, sugar, and lemon zest for 3 minutes, until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- In a separate bowl, whisk together the dry ingredients. Alternate adding the dry ingredients and buttermilk (milk + lemon juice) to the batter, beginning and ending with the dry ingredients.
- Mix in the Greek yogurt, then beat on medium speed for 45 seconds to ensure a smooth, cohesive batter.
- Divide the batter evenly into three bowls. Leave one bowl as your lemon base. To the remaining two bowls, add butterfly pea powder (see Tip below), using slightly more in one bowl for a deeper blue and slightly less in the other for a softer shade. Stir a squeeze of lemon juice into just one of the blue batters to shift it toward purple, creating two distinct hues for marbling.
- To create the marbled effect, spoon alternating dollops of each batter into the prepared pan, layering as you go. Once all the batter is added, gently swirl a knife or skewer through the batter in a figure-eight motion—just a few passes to marble without overmixing.
- Bake for 50–60 minutes, or until a tester inserted comes out clean. You may place a sheet of foil on top to prevent over-browning to the bottom.
- Cool in the pan for 10–15 minutes, then carefully turn out onto a rack to cool completely.
For the Glaze:
- Whisk together the powdered sugar, butterfly pea powder, and salt. Add hot water (to help dissolve any clumps) and whisk until smooth. Add vanilla extract.
- Gradually mix in the heavy cream, a little at a time, until the glaze reaches your desired consistency. Use less cream for a thicker, more opaque glaze, or a bit more for a smooth, pourable finish that drapes beautifully over the cake. It’s always helpful to have spare ingredients to adjust the consistency.
- Pour over the cooled cake just before serving, letting it cascade naturally down the sides. Finish with a light sprinkle of whole dried butterfly pea flowers for a special, delicate garnish.
This Bundt cake keeps beautifully, making it a lovely make-ahead option. Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 4–5 days. If refrigerated, allow it to come to room temperature before serving for the best texture and flavor. For longer storage, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and store in the freezer for up to 1 month. Thaw at room temperature, then glaze just before serving.
Think of the butterfly pea powder as a bit of a baker’s choice - use ½ to 3 teaspoons total depending on how vibrant you’d like the color. After dividing the batter, add more to one bowl (about 2 tsp) and slightly less to another (about 1½ tsp). A little lemon juice will shift the color toward purple, giving you two hues for a natural marbled effect.
I like to make my own buttermilk—simply add the juice of ½ a lemon to your milk and let it sit on the counter for about 15 minutes while you prepare the rest of your ingredients.
fine grain
Pure, clean salinity with subtle minerality. Great for everyday use and spice blends.
0.49 oz - PORTION$0.50
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
whole
In Southeast Asia the flower is used as a natural food coloring.
0.3 oz - JAR$4
0.3 oz - REFILL$3
1.5 oz - REFILL$9
rasp-style, stainless
Grate nutmeg kernels or zest citrus with this small-toothed, rasp style grater. It's stainless steel and dishwasher safe.
powder
A natural food colorant, Butterfly pea flower powder can be used in many sweet treats, giving them an alluring vibrant blue hue.
0.25 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$8
8 oz - REFILL$19
