Orange Marmalade Cake

Chop Rating: —/5

Ingredients

0.75 cup unsalted butter – softened
0.75 cup granulated sugar
0.33 cup orange marmalade
1 tbsp orange zest – finely grated
3 large large eggs – room temperature
1.5 cups all-purpose flour
1.5 tsp baking powder
0.5 tsp fine salt
0.25 cup whole milk – room temperature
0.25 cup orange marmalade – warmed (for glaze)
1 tbsp orange juice – fresh (for glaze)
0.75 cup powdered sugar
2 tbsp orange juice – fresh (for icing)

Instructions

Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment, letting the paper overhang the long sides for easy lifting.
In a large bowl, beat the unsalted butter and granulated sugar with a mixer on medium speed until pale and fluffy, 3–4 minutes.
Beat in the orange marmalade (batter) and the orange zest until fully combined, about 30 seconds.
Add the eggs one at a time, beating well after each addition and scraping the bowl as needed until emulsified.
In a separate bowl, whisk the all-purpose flour, baking powder, and fine salt. Add the dry ingredients to the batter in two additions, alternating with the whole milk, mixing on low just until no dry spots remain; the batter should be soft and drop easily from a spoon.
Scrape the batter into the prepared pan, smooth the top, and bake until the cake is risen, deeply golden, and a skewer inserted in the center comes out clean, 50–60 minutes.
A few minutes before the cake is done, make the glaze: gently warm the orange marmalade (glaze) with the 1 tbsp orange juice in a small saucepan over low heat until fluid and brushable, 1–2 minutes.
Let the cake cool in the pan for 10 minutes. Lift it out onto a wire rack, peel away the parchment, and brush the warm glaze all over the top and sides. Cool completely, about 1 hour.
For the icing, whisk the powdered sugar with the 2 tbsp orange juice in a small bowl until smooth and thick but pourable; add a few drops more juice if needed. Drizzle over the cooled cake and let set until the icing firms, 20–30 minutes, before slicing.