Marmalade Pound Cake
A buttery marmalade pound cake with a glossy citrus glaze, tender crumb, and just enough orange peel brightness to balance the sweetness.
Prep 15 min · Cook 1 hr 5 min · Total 1 hr 50 min · Makes 1 9-by-13-inch cake (12 servings)
Ingredients
- 10 ounces all-purpose flour
- 10.5 ounces sugar
- Pinch of salt
- 1 teaspoon baking soda
- 2 sticks butter, softened
- 1 teaspoon vanilla
- 4 eggs
- 1 cup marmalade, divided
Directions
- Heat the oven to 325 degrees F, then grease a 9 by 13-inch baking dish. Add the first 6 ingredients to the bowl of a standing mixer and beat just until everything comes together.
- Mix in the eggs, adding them 1 at a time, then add 1/3 cup marmalade. Continue mixing until the batter is thick.
- Transfer the batter to the greased loaf pan. Bake in the heated oven for about 60 minutes, until a toothpick poked into the middle of the cake comes out clean.
- Set the cake on a wire rack to cool. When it has cooled enough to handle, spoon the remaining 2/3 cup marmalade into a small sauce pan and warm it over medium low heat until it starts to loosen and melt.
- Set the wire rack holding the cake over a baking sheet, then drizzle the warmed marmalade over the top. Serve the cake dusted with powdered sugar, plus an extra spoonful of marmalade and a mug of strong black tea.