Description
A rich, buttery Marmalade Pound Cake infused with orange zest and topped with a glossy marmalade glaze. Perfect for breakfast, afternoon tea, or dessert.
Ingredients
Scale
- 1 ½ cups (340 g) unsalted butter, at room temperature (plus more for greasing pans)
- 3 cups (360 g) all-purpose flour (plus more for dusting pans)
- 2 ½ cups (495 g) granulated sugar
- 2 tablespoons grated orange zest (from 2 large oranges)
- 8 large eggs (at room temperature)
- ⅓ cup (80 ml) marmalade
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (85 g) powdered sugar
- ⅔ cup (160 ml) marmalade
- ½ cup (120 ml) water
Instructions
- Preheat the oven to 325°F (160°C). Grease two 8 x 4-inch loaf pans with butter, then dust lightly with flour. Alternatively, line the pans with parchment paper and spray lightly with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and orange zest for 3–4 minutes, or until the mixture is pale and fluffy.
- In a separate bowl or measuring cup, lightly beat the eggs. With the mixer running at medium speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the marmalade and vanilla extract until well blended.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed just until combined. Stop to scrape down the sides and bottom of the bowl.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Place the pans on a baking sheet. Bake for 35 minutes, then rotate the pans 180°. Continue baking for an additional 30–35 minutes, or until a cake tester inserted into the center comes out mostly clean.
- While the cakes are baking, combine the powdered sugar, marmalade, and water in a small saucepan. Place over medium heat and stir until smooth and slightly thickened. Remove from heat and keep warm.
- Once the cakes have finished baking, cool them in their pans on a wire rack for 10–15 minutes. Gently remove the cakes from the pans and place them on the rack, top side up. Spoon or brush the warm glaze evenly over the cakes. Allow the cakes to cool completely before slicing and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg