Seville Orange Marmalade Cake

Ingredients

• 12 tbsp unsalted butter – softened
• 1 cup granulated sugar
• 3 large eggs
• 0.5 cup Seville orange marmalade – coarse-cut (for batter)
• 1 tbsp orange zest – finely grated
• 1.75 cups all-purpose flour
• 1.5 tsp baking powder
• 0.5 tsp fine salt
• 3 tbsp whole milk – at room temperature
• 0.25 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.