The Associated Press

Fill the house with the sweet aroma of freshly baked pound cake this Mother's Day. Moist and buttery, the Culinary Institute of America's marble pound cake evokes more than a hint of old-fashioned goodness.

Creating this elegant treat is as simple as adding a swirl of chocolate to a basic pound cake recipe. Topped with a sprinkling of powdered sugar, a slice is welcome any time of the day.

Found in 18th-century northern European cookbooks, pound cake gets its name from the traditional weight of its ingredients: one pound each of flour, butter, sugar and eggs. Most present-day pound cakes use a different proportion of ingredients, to produce a lighter cake.

Pound cake is prepared using the creaming method; it has an exceptionally fine crumb, and a texture that holds up well and slices evenly.

The term "creaming method" refers to the initial mixing action, which calls for the butter and sugar to be blended until light and creamy. The remaining ingredients are added in sequence to produce a smooth batter.

For best results, allow the butter and eggs to reach room temperature before beginning the mixing process. "Bring eggs to room temperature by whisking them gently over barely simmering water," suggests Todd Knaster, lecturing instructor in baking and pastry arts at the Culinary Institute of America in Hyde Park, N.Y.

"To achieve a close-grained texture to the finished cake, sift the flour and baking powder together two times," he adds. "Cream the butter and sugar on low speed, scrape down the sides of the bowl, and scrape again after adding eggs."

Pound cake provides an ideal base for additional flavorings and garnishes. Vanilla, lemon, orange and almond are just a few options when adding an extract or oil.

Garnishes such as nuts, citrus rind or zest, chocolate chips or shavings, as well as dried and candied fruits enhance the flavor and texture of any standard pound cake recipe.

Marble Pound Cake

2 ounces bittersweet chocolate, chopped (about 1/2 cup)

21/4 cups cake flour

11/2 teaspoons baking powder

121/2 tablespoons unsalted butter, softened

3/4 cup sugar

1/4 teaspoon salt

5 extra-large eggs, whole and at room temperature

Preheat the oven to 350 degrees. Coat a 9-by-5-by-3-inch loaf pan lightly with butter or with nonstick cooking spray; set aside.

To melt the chocolate: Cut the chocolate into small pieces with a sharp knife. Place in the top of a double boiler. As it melts, stir frequently with a wooden spoon or rubber spatula. Alternatively, to use a microwave, put the chocolate in a nonmetal bowl and use a low to medium power setting. Keep the cooking time brief, checking the chocolate every five seconds. It should look glossy and become lighter in color but still retain the shape it had before melting. Stir to liquefy. Once the chocolate is melted, let it cool to room temperature.

As the chocolate cools, sift together the flour and baking powder.

Cream together the butter, sugar and salt on medium speed with the paddle attachment, scraping down the bowl as needed. Continue to cream the mixture until it is smooth and light in color, about 5 minutes.

Begin to add the eggs gradually in three additions, beating them into the batter thoroughly and scraping down the bowl between additions. (If the eggs are not at room temperature when added to the creamed mixture, the batter may appear curdled. If this should happen, continue to mix, without adding more eggs, until the mixture looks smooth again.) Continue adding the remaining eggs.

Add the sifted dry ingredients, mixing on low speed until just blended and scraping down the bowl as needed.

To add the chocolate: Transfer one-third of the batter to a separate bowl and add the melted chocolate, folding it in thoroughly with a rubber spatula.

Gently pour the chocolate batter into the plain batter. Using the handle of a wooden spoon, gently swirl the batters together with 3 to 4 strokes. Do not overblend.

Pour the batter into the prepared loaf pan and place in the oven. Bake until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.

Cool the cake in the pan for a few minutes, and then transfer to a cooling rack to cool completely. Once cooled, sprinkle with powdered sugar, slice and serve. Makes one 2-pound loaf, 12 slices.