Whipped Cream Lemon Marbled Pound Cake

1. Preheat oven to 350°F and prepare a loaf pan by greasing and lining it with parchment paper.

2. Sift together cake flour, baking powder, and salt.

3. Mix lemon zest and granulated sugar, rubbing them together to release the oils for a more intense flavor.

4. Whisk eggs until frothy, then gradually add the sugar and lemon zest mixture, whisking until the sugar is almost dissolved.

5. Combine dry ingredients with the wet mix, then add vanilla paste and a splash of lemon juice.

6. Whip the heavy whipping cream to stiff peaks and fold it into the batter until homogenized.

7. Remove 4 to 6 tablespoons of batter, mix with cocoa powder to create a cocoa batter.

8. Line a loaf pan with parchment paper and spray with cooking spray. Alternate scooping plain and cocoa batter into the pan, marbling carefully.

9. Bake for 45-50 minutes, checking for doneness at the 45-minute mark.