Marmalade Pound Cake is a deliciously rich and buttery dessert that combines the vibrant flavors of orange zest and marmalade. This delightful cake, topped with a glossy marmalade glaze, makes for an exquisite treat during breakfast, afternoon tea, or as a sweet ending to your day. It’s not only a feast for the senses but also an easy recipe that will impress your family and friends. Let’s dive into the details of creating this scrumptious cake!
Why You’ll Love This Marmalade Pound Cake
This citrus pound cake is not just a dessert; it’s an experience. Here are reasons why you will adore it:
- Rich buttery flavor that melts in your mouth.
- Infused with fresh orange zest for a citrusy twist.
- Perfectly moist texture that lasts for days.
- Easy to slice and serve, making it a crowd-pleaser.
- Versatile enough to be enjoyed as a sweet marmalade loaf or a delightful dessert.
- Simple to make, ideal for beginners and seasoned bakers alike.
With a minimal ingredient list, this best marmalade pound cake recipe is perfect for any occasion, whether you’re hosting a brunch or a casual gathering.
Ingredients for Marmalade Pound Cake
Gather these items:
- 1 ½ cups (340 g) unsalted butter, at room temperature (plus more for greasing pans)
- 3 cups (360 g) all-purpose flour (plus more for dusting pans)
- 2 ½ cups (495 g) granulated sugar
- 2 tablespoons grated orange zest (from 2 large oranges)
- 8 large eggs (at room temperature)
- ⅓ cup (80 ml) marmalade
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (85 g) powdered sugar
- ⅔ cup (160 ml) marmalade
- ½ cup (120 ml) water
How to Make Marmalade Pound Cake Step-by-Step
- Step 1: Preheat the oven to 325°F (160°C). Grease two 8 x 4-inch loaf pans with butter, then dust lightly with flour.
- Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and orange zest for 3–4 minutes until pale and fluffy.
- Step 3: In a separate bowl, lightly beat the eggs. With the mixer running, add the eggs one at a time. Mix in the marmalade and vanilla extract until well blended.
- Step 4: In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture and mix on low speed just until combined.
- Step 5: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35 minutes, rotate the pans, and continue baking for an additional 30–35 minutes until a cake tester comes out clean.
- Step 6: For the glaze, combine the powdered sugar, marmalade, and water in a saucepan. Heat until smooth and thickened.
- Step 7: Cool the cakes in their pans for 10–15 minutes. Remove from the pans and brush with the warm glaze. Allow to cool completely before slicing.
Pro Tips for the Perfect Marmalade Pound Cake
Keep these in mind:
- Ensure your butter is at room temperature for the best creaming results.
- Do not overmix the batter; this helps retain the cake’s moisture.
- Use fresh orange zest for enhanced flavor.
- Consider adding a marmalade glaze for extra sweetness and shine.
Best Ways to Serve Marmalade Pound Cake
This cake can be served in various delightful ways:
- Pair it with a dollop of whipped cream for an indulgent dessert.
- Enjoy it with a cup of tea or coffee for a relaxing afternoon treat.
- Top with a cream cheese frosting for a rich dessert experience.
How to Store and Reheat Marmalade Pound Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 5 days. You can also freeze it for up to 3 months. When ready to serve, just thaw it in the refrigerator overnight and enjoy!
Frequently Asked Questions About Marmalade Pound Cake
What’s the secret to perfect Marmalade Pound Cake?
The secret to achieving a perfect moist marmalade pound cake lies in using room temperature ingredients and not overmixing the batter. The combination of butter and eggs whipped until fluffy creates a light texture.
Can I make Marmalade Pound Cake ahead of time?
Absolutely! This easy marmalade cake for beginners can be made a day in advance. Just ensure to wrap it well in plastic wrap to keep it moist.
How do I avoid common mistakes with Marmalade Pound Cake?
To avoid common pitfalls, measure your ingredients accurately, and ensure your oven is properly preheated. Also, don’t skip the cooling time before glazing to prevent the glaze from melting.
Variations of Marmalade Pound Cake You Can Try
Feel free to experiment with these variations:
- Add in some lemon zest for a lemon marmalade pound cake recipe.
- Incorporate nuts or dried fruit for an added texture.
- Try a marmalade-infused cake variation by swirling marmalade through the batter.
With these tips and ideas, your Marmalade Pound Cake is sure to be a hit!
For more delicious recipes, check out our latest recipes or explore our Greek Chili Chicken Alfredo for a delightful twist. If you’re interested in other desserts, don’t miss our Blueberry Blondies and Creamy Spinach Mushroom Shrimp recipes!
For more information on the health benefits of citrus fruits, you can visit Healthline.
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Irresistible Marmalade Pound Cake Recipe for Delightful Moments
- Total Time: 85 minutes
- Yield: 2 loaf cakes 1x
- Diet: Vegetarian
Description
A rich, buttery Marmalade Pound Cake infused with orange zest and topped with a glossy marmalade glaze. Perfect for breakfast, afternoon tea, or dessert.
Ingredients
- 1 ½ cups (340 g) unsalted butter, at room temperature (plus more for greasing pans)
- 3 cups (360 g) all-purpose flour (plus more for dusting pans)
- 2 ½ cups (495 g) granulated sugar
- 2 tablespoons grated orange zest (from 2 large oranges)
- 8 large eggs (at room temperature)
- ⅓ cup (80 ml) marmalade
- 1 tablespoon vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (85 g) powdered sugar
- ⅔ cup (160 ml) marmalade
- ½ cup (120 ml) water
Instructions
- Preheat the oven to 325°F (160°C). Grease two 8 x 4-inch loaf pans with butter, then dust lightly with flour. Alternatively, line the pans with parchment paper and spray lightly with non-stick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and orange zest for 3–4 minutes, or until the mixture is pale and fluffy.
- In a separate bowl or measuring cup, lightly beat the eggs. With the mixer running at medium speed, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the marmalade and vanilla extract until well blended.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed just until combined. Stop to scrape down the sides and bottom of the bowl.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Place the pans on a baking sheet. Bake for 35 minutes, then rotate the pans 180°. Continue baking for an additional 30–35 minutes, or until a cake tester inserted into the center comes out mostly clean.
- While the cakes are baking, combine the powdered sugar, marmalade, and water in a small saucepan. Place over medium heat and stir until smooth and slightly thickened. Remove from heat and keep warm.
- Once the cakes have finished baking, cool them in their pans on a wire rack for 10–15 minutes. Gently remove the cakes from the pans and place them on the rack, top side up. Spoon or brush the warm glaze evenly over the cakes. Allow the cakes to cool completely before slicing and serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg
