Soft, buttery Marmalade Pound Cake made with orange zest, marmalade, and vanilla — tender, citrusy, and perfect for breakfast or dessert.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll be honest — this Marmalade Pound Cake wasn’t planned. It wasn’t one of those perfectly curated baking moments where I set out to “create content.” Nope. It was born from a half-empty jar of marmalade, sitting in my fridge, silently judging me every time I opened the door.
It all started on one of those lazy, gray Sundays — the kind where you drink coffee in your pajamas until noon and try to convince yourself you’re being productive. I was rummaging through the fridge when I found that jar, almost hidden behind leftover takeout and a sad-looking bunch of cilantro. And you know that moment when inspiration hits for no good reason? I thought, what if I bake it into something instead?
So I grabbed butter, sugar, and eggs — the holy trinity of comfort baking — and just… went for it. There was no plan, no playlist, not even a clean counter. Just me, a messy kitchen, and a craving for something that smelled like sunshine. And when that first loaf came out of the oven — golden, shiny from the glaze, and smelling like orange blossoms and home — I swear it was one of those small, perfect moments that make you stop and smile.
Now, every time I make it, it reminds me that good things don’t always come from planning. Sometimes they start with a forgotten jar and a little curiosity.
Why You’ll Love This Marmalade Pound Cake Recipe?
You know those recipes that sneak their way into your life — the ones that start as a “let’s try this” and end up being the thing you bring to every family gathering? That’s this Marmalade Pound Cake.
It’s buttery and rich (as all good pound cakes should be), but the marmalade adds that tangy, citrusy kick that keeps it from being too sweet. And the texture? Oh, it’s dreamy — dense enough to feel indulgent but soft enough to melt in your mouth. I’ve made it for brunch, for gifts, even as a midnight snack when I should’ve been asleep.
The glaze, by the way, is non-negotiable. It’s glossy and sticky and soaks right into the warm cake, giving it this gentle sweetness that’s borderline addictive. One slice turns into two, then somehow there’s just a heel of the loaf left and you’re pretending you didn’t eat half of it yourself. (We’ve all been there, right?)
Ingredient Notes:
You don’t need fancy ingredients to make this Marmalade Pound Cake, just good ones. Simple things that turn into something wonderful when they come together.
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Butter: I know people say “unsalted butter, room temp,” like it’s gospel — and yes, they’re right. Soft butter makes everything fluffy and smooth. Cold butter, on the other hand, will make you regret your life choices.
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Orange Zest: This is the secret weapon. It brightens the whole cake. Don’t skip it.
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Marmalade: Use the good stuff — one with peel. That tiny bitterness balances the sweetness and gives it that cozy, old-fashioned flavor.
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Eggs: Room temperature, please. Straight from the fridge and your batter might split. Learned that the hard way.
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Vanilla: A splash adds warmth and depth — it’s like background music in a movie. You don’t always notice it, but you’d miss it if it were gone.
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Flour & Baking Powder: Together they give the cake lift and structure, which basically means it won’t collapse into sadness.
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Salt: The quiet hero. It brings all the flavors to life.
And if you really want to go wild, try a spoonful of Grand Marnier in the glaze. It’s subtle but makes you feel like you’re baking in a cozy European café instead of your messy kitchen.
How To Make Marmalade Pound Cake?
Let’s do this. You’ll need one big mixing bowl, a couple of loaf pans, and maybe your favorite playlist — because honestly, baking should feel a little bit like therapy.
Step 1: Prep your pans.
Preheat your oven to 325°F (160°C). Butter and flour two loaf pans or line them with parchment paper. Don’t skip the prep — nothing kills baking joy faster than a stuck cake.
Step 2: Cream the butter and sugar.
In a mixer, beat butter, sugar, and orange zest until it looks pale and fluffy — about 3–4 minutes. The goal? To trap air and dreams. (Okay, mostly air.)
Step 3: Add the eggs, marmalade, and vanilla.
Crack the eggs one at a time, mixing after each one. Then add the marmalade and vanilla — it might look a bit curdled for a second, but don’t panic. It’ll smooth out once the flour comes in.
Step 4: Combine the dry ingredients.
In another bowl, whisk together flour, baking powder, and salt. Slowly add this mixture to the wet batter, mixing until just combined. Overmixing = dense cake. Don’t do it.
Step 5: Bake.
Divide the batter between the pans and smooth the tops like you mean it. Bake for about 35 minutes, then rotate them and bake for another 30–35 minutes until golden brown and a tester comes out clean.
Step 6: Make the glaze.
While the cakes are baking, melt marmalade, powdered sugar, and water in a small saucepan. It should turn glossy and smell incredible.
Step 7: Glaze like a pro.
Once the cakes are out, let them cool for 10 minutes. Then brush or spoon the warm glaze over them while they’re still slightly warm. Watch it soak in — it’s weirdly satisfying.
And if a few crumbs fall apart while glazing? That’s just the baker’s share. Taste testing is basically mandatory.
Want To Save This Recipe?
Storage Options:
The beauty of this Marmalade Pound Cake is that it gets better with time. The glaze keeps it moist and the flavors deepen overnight.
I usually wrap mine tightly in plastic wrap and leave it on the counter — it stays fresh for about four days (if it lasts that long). You can also refrigerate it, but let it warm to room temperature before eating so the butter softens again.
Freezing works, too! Just wrap it in plastic, then foil, and freeze for up to three months. And if you ever toast a frozen slice with a bit of butter or extra marmalade on top… yeah, it’s ridiculous.
Variations and Substitutions:
This recipe is super forgiving — and kind of fun to tweak depending on what mood you’re in.
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Citrus Swap: Lemon or grapefruit zest works beautifully. Each gives the cake a different personality.
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Nutty Vibe: Add chopped almonds or pistachios for a little crunch.
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Boozy Upgrade: A splash of orange liqueur (Grand Marnier, Cointreau, whatever’s hiding in your cabinet) takes this from “tea cake” to “grown-up treat.”
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Chocolate Drizzle: Orange and chocolate? Classic combo. Drizzle melted dark chocolate over the cooled cake — you’ll thank me later.
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Mini Loaves: Use small pans or muffin tins for adorable mini versions. Great for gifting, but fair warning — you’ll “accidentally” keep a few for yourself.
What to Serve with Marmalade Pound Cake?
This Marmalade Pound Cake is so good on its own, but it’s also a bit of a social butterfly — it pairs well with everything.
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Coffee or Espresso: The bitterness of coffee balances the sweet glaze perfectly.
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Earl Grey or Black Tea: The floral notes love the citrus.
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Whipped Cream or Yogurt: A soft, creamy contrast that makes each bite even better.
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Fresh Berries: Strawberries, raspberries, or blueberries make it feel fancy.
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Ice Cream: Vanilla or orange sorbet turns it into a legit dessert.
Sometimes I’ll even warm a slice slightly and top it with a dollop of mascarpone. It’s like breakfast pretending to be dessert — or maybe the other way around.
Frequently Asked Questions:
Can I use store-bought marmalade?
Totally. Just pick one that’s not overly bitter. Or go full homemade if you’ve got the patience — no judgment.
Why did my cake crack on top?
That’s actually a good thing! Pound cakes are supposed to have that rustic split. It’s not a flaw — it’s character.
Can I make it ahead of time?
Absolutely. It tastes even better the next day. The glaze sinks in, and the orange flavor deepens.
There’s something so comforting about baking this Marmalade Pound Cake. It’s not just about the cake — it’s about slowing down. The smell of citrus, the hum of the mixer, that first warm slice with coffee… it’s one of those simple pleasures that feels almost old-fashioned in the best way.
So if there’s a forgotten jar of marmalade in your fridge (you know the one), consider this your sign. Bake this cake. Share it. Eat it warm. And if you end up standing in your kitchen, licking glaze off a spoon at 10 p.m.? Honestly, same.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Marmalade Pound Cake
Ingredients
For the Cake:
- 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
For the Glaze:
- ¾ cup 85 g powdered sugar
- ⅔ cup 160 ml marmalade
- ½ cup 120 ml water
Instructions
Prepare the Pans and Oven
- 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.
Cream the Butter, Sugar, and Zest
- 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. This step incorporates air into the batter, resulting in a tender crumb.
Add the Eggs, Marmalade, and Vanilla
- 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. Once all the eggs have been added, mix in the marmalade and vanilla extract until well blended.
Combine the Dry Ingredients
- 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 to ensure the batter is evenly mixed. Avoid overmixing to maintain a light texture.
Bake the Pound Cakes
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Place the pans on a baking sheet for easier handling. Bake for 35 minutes, then rotate the pans 180° to promote even browning. Continue baking for an additional 30–35 minutes, or until a cake tester inserted into the center comes out mostly clean, with just a few moist crumbs attached.
Prepare the Glaze
- While the cakes are baking, combine the powdered sugar, marmalade, and water in a small saucepan. Place the saucepan over medium heat and stir until the mixture becomes smooth and slightly thickened. Remove from heat and keep warm.
Glaze and Cool the Cakes
- Once the cakes have finished baking, remove them from the oven and allow them to cool 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, allowing it to drip down the sides. Continue glazing until all the syrup has been absorbed. Allow the cakes to cool completely before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
