Seville Orange Marmalade Cake
Ingredients
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- 12 tbsp unsalted butter – softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup Seville orange marmalade – coarse-cut (for batter)
- 1 tbsp orange zest – finely grated
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3 tbsp whole milk – at room temperature
- 1/4 cup Seville orange marmalade – coarse-cut (for glaze)
- 1 tbsp water
Instructions
1. Heat the oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment, leaving an overhang for lifting.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and fine salt; set aside.
3. In a large bowl, beat the softened unsalted butter and granulated sugar with a hand mixer until pale and fluffy, 3–4 minutes, scraping the bowl.
4. Beat in the large eggs one at a time, fully incorporating each before adding the next.
5. Mix in the Seville orange marmalade (for batter) and the orange zest until evenly distributed.
6. Add the dry ingredients in two additions, alternating with the whole milk, mixing on low just until a smooth, soft batter forms; do not overmix.
7. Scrape the batter into the prepared pan, level the top, and bake 50–60 minutes until a skewer inserted in the center comes out clean and the top springs back to the touch.
8. Cool the cake in the pan for 10 minutes. Meanwhile, gently warm the Seville orange marmalade (for glaze) with the water in a small saucepan over low heat until fluid.
9. Lift the cake from the pan onto a rack. Brush the warm marmalade glaze over the top and sides until glossy. Let cool completely before slicing.
Seville Orange Marmalade Cake is a tender British loaf with a buttery crumb and a bright, bittersweet orange character. Coarse-cut marmalade threads of peel speckle the slice, bringing gentle chew and citrus perfume, while a warm marmalade glaze sets to a shiny, sticky finish. It is richly aromatic yet balanced, pairing beautifully with tea and offering a satisfying contrast between soft crumb and tangy glaze.
Seville oranges, prized for their acidity and bitterness, have long underpinned Britain’s love affair with marmalade. Marmalade cakes emerged from home-baking traditions that found ways to showcase this pantry staple beyond the breakfast table, especially during the short Seville season. Over time the loaf format, straightforward creaming method, and simple marmalade glaze became widely adopted, making this cake a classic of British teatime baking.