Orange Marmalade Cake
Bright, zesty, and irresistibly moist, this Orange Marmalade Cake is a citrus-lover's dream dessert! Made with freshly grated orange zest, tangy orange juice, and a generous swirl of orange marmalade, this cake bursts with vibrant flavors in every bite. Its tender crumb is perfectly balanced by the sweet, citrusy glaze that delicately drips over the edges, creating a picture-perfect presentation. Ideal for afternoon tea, a festive celebration, or simply indulging your sweet tooth, this easy-to-follow recipe is a standout for anyone seeking a treat with bold, fruity flavors. Garnished with an optional glossy layer of warm marmalade, it’s sure to wow your guests and leave them coming back for seconds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 3 whole large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons orange zest
- 0.5 cup freshly squeezed orange juice
- 0.5 cup whole milk
- 0.75 cup orange marmalade
- 1 cup powdered sugar
- 3 tablespoons fresh orange juice (for glaze)
- 2 tablespoons additional orange marmalade (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the orange juice and milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the orange marmalade gently using a spatula until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth and pourable.
Once the cake is cooled, drizzle the glaze over the top, allowing it to drip down the sides. If desired, warm the additional orange marmalade slightly and spoon it over the glaze for extra flavor and shine.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 870.5 g | 317% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 610.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 461 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
