Marmalade Pound Cake
A rich, buttery Marmalade Pound Cake infused with orange zest and topped with a glossy marmalade glaze. Perfect for breakfast, afternoon tea, or dessert.
20 Servings
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
To make this Marmalade Pound Cake gluten-free, substitute the all-purpose flour with a high-quality gluten-free baking blend that includes xanthan gum. Ensure that your marmalade, baking powder, and other ingredients are certified gluten-free. The texture will be slightly more delicate, so handle the loaves carefully when removing them from the pans and during slicing.