adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Marmalade Pound Cake
0 Likes
Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Transform your jar of marmalade into a fragrant and decadent orange marmalade cake that effortlessly transitions from snack to dessert.
Ingredients:
  • 1 1/2 cups (340 g) unsalted butter, at room temperature, plus more for pans
  • 3 cups (360 g) all-purpose flour, plus more for pans
  • 2 1/2 cups (495 g) granulated sugar
  • 2 tablespoons grated orange zest, from 2 large oranges
  • 8 large eggs, at room temperature
  • 1/3 cup (80 ml) marmalade
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • For the glaze:
  • 3/4 cup (85 g) powdered sugar
  • 2/3 cup (160 ml) marmalade
  • 1/2 cup (120 ml) water
Instructions:
  • Preheat your oven to 325°F. Prepare your loaf pans by greasing with butter and dusting with flour, or use a parchment paper sling sprayed with cooking spray.
  • Prepare the batter by creaming the butter, sugar, and orange zest in a stand mixer until fluffy. Gradually add eggs one at a time, then mix in marmalade and vanilla. In a separate bowl, whisk flour, baking powder, and salt together. Gently fold in the flour mixture, ensuring everything is combined. Stir to incorporate any remaining flour and batter from the edges of the bowl.
  • Divide the batter evenly between the two prepared pans and smooth the tops. Place the pans on a baking sheet for easy handling. Bake the cakes for 35 minutes, then rotate the pans 180° for even baking. Continue baking for an additional 30-35 minutes until a cake tester comes out mostly clean from the center (a few crumbs are fine).
  • As the cakes bake, make the glaze by warming powdered sugar, marmalade, and water in a small pan over medium heat until melted and combined.
  • Cool the cakes by placing them on a wire rack over a baking sheet for 10 to 15 minutes. Remove from the pans and set them top-side up on the rack. Spoon the glaze over the warm cakes, ensuring to brush the sides. Continue spooning and brushing until all the glaze is evenly distributed. Allow the cakes to cool fully before serving.

Similar Recipes