Name: Marmalade Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 20
Cuisine: American
Ingredients: 1½ cups unsalted butter; 3 cups all purpose flour; 2½ cups granulated sugar; 2 tbsp grated orange zest; 8 large eggs; ⅓ cup marmalade; 1 tbsp vanilla extract; 1½ tsp baking powder; 1 tsp salt; For Glaze:; ¾ cup powdered sugar; ⅔ cup marmalade; ½ cup water

This marmalade pound cake is a delicious treat that combines the sweet and tangy flavors of orange marmalade with a rich, buttery cake. Perfect for any occasion, this cake is sure to impress with its unique taste and beautiful glaze.

Photos of Marmalade Pound Cake Recipe

While most of the ingredients for this recipe are common pantry staples, you may need to pick up some orange marmalade and orange zest from the supermarket. Be sure to look for high-quality marmalade to get the best flavor.

Ingredients For Marmalade Pound Cake

Unsalted butter: Provides richness and moisture to the cake.

All purpose flour: Forms the base structure of the cake.

Granulated sugar: Adds sweetness and helps with the cake's texture.

Orange zest: Adds a fresh, citrusy flavor to the cake.

Eggs: Bind the ingredients together and add richness.

Marmalade: Infuses the cake with its signature sweet and tangy flavor.

Vanilla extract: Enhances the overall flavor of the cake.

Baking powder: Helps the cake rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

Powdered sugar: Used to create a smooth, sweet glaze for the cake.

Water: Helps to create the right consistency for the glaze.

One reader, Joelie Judge says:

This marmalade pound cake recipe is a delightful treat! The orange zest adds a refreshing twist, and the glaze makes it irresistibly moist. Perfect for any occasion, it’s a hit with my family every time. Highly recommend!

Joelie Judge

Techniques Required for Making Marmalade Pound Cake

How to cream butter and sugar: Creaming involves beating the butter and sugar together until the mixture becomes light and fluffy. This process incorporates air into the batter, which helps the cake rise and gives it a tender texture.

How to zest an orange: Use a fine grater or a zester to remove the outer layer of the orange peel. Be careful to avoid the white pith underneath, as it is bitter.

How to incorporate eggs into batter: Break the eggs into a spouted measuring cup. Add them one at a time to the batter while the mixer is running at a moderate speed to ensure they are fully incorporated without curdling the mixture.

How to prepare loaf pans: Butter and lightly flour the loaf pans to prevent the cake from sticking. This involves spreading a thin layer of butter on the inside of the pans and then dusting them with flour, shaking out any excess.

How to rotate pans: Halfway through the baking time, rotate the pans 180 degrees to ensure even baking. This helps the cakes bake uniformly, especially if your oven has hot spots.

How to make a glaze: Combine powdered sugar, marmalade, and water in a small pan. Heat over medium heat until everything melts together, forming a smooth glaze.

How to glaze a cake: Spoon the glaze over the warm cakes and use a brush to glaze the sides. Continue spooning and brushing until all the glaze is used, ensuring the cake is evenly coated.

How To Make Marmalade Pound Cake

Dense and rich, you’re in for an orange-flavored treat in this buttery pound cake. It’s made and glazed with marmalade for delightfully zesty pastry.

Preparation: 15 minutes

Cooking: 1 hour 10 minutes

Total: 1 hour 25 minutes

Serves:

Ingredients

1½cupsunsalted butter,(340 g), at room temperature, plus more for pans
3cupsall purpose flour,(360 g), plus more for pans
2½cupsgranulated sugar,(495 g)
2tbspgrated orange zest,from 2 large oranges
8largeeggs,at room temperature
⅓cupmarmalade,(80 ml)
1tbspvanilla extract
1½tspbaking powder
1tspsalt

For Glaze:

¾cuppowdered sugar,(85 g)
⅔cupmarmalade,(160 ml)
½cupwater,(120 ml)

Instructions

Preheat your oven to 325 degrees F. Butter and lightly flour 2 8×4-inch loaf pans.
Using a stand mixer fitted with the paddle attachment, cream the butter, sugar, and orange zest together for 3 to 4 minutes, or until fluffy.
Break the eggs into a spouted measuring cup. With the mixer running at a moderate speed, add the eggs, 1 at a time. When the eggs are incorporated, add the marmalade and vanilla and beat them in.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the batter and mix just until combined, stopping to scrape down the sides of the bowl with a silicone spatula, as needed.
Remove the bowl from the mixer and stir a few times to ensure that the flour from the edges of the bowl and any runnier batter from the bottom are all blended in.
Divide the batter evenly between the 2 prepared pans and smooth the tops. Place on a baking sheet. Bake the cakes for 35 minutes.
When the time is up, rotate the pans 180 degrees so that the cakes bake evenly. Continue to bake for another 30 to 35 minutes until a cake tester comes out mostly clean from the center of a cake.

Glaze:

In a small pan, combine the powdered sugar, marmalade, and water. Place over medium heat and warm until everything melts together.
Remove the pans from the oven and place them on a wire rack set over a baking sheet. Let them cool for 10 to 15 minutes and then remove the cakes from the pans.
Set them, top-side up, on the rack, and spoon the glaze over the warm cakes. Use a brush to glaze the sides of the cakes. Keep spooning and brushing until all the glaze has been distributed over the cakes. Let them cool completely.
Serve and enjoy.

Nutrition

Calories: 375.16kcal
Fat: 15.90g
Saturated Fat: 9.40g
Trans Fat: 0.57g
Monounsaturated Fat: 4.33g
Polyunsaturated Fat: 0.98g
Carbohydrates: 54.87g
Fiber: 0.68g
Sugar: 39.17g
Protein: 4.65g
Cholesterol: 111.00mg
Sodium: 183.77mg
Calcium: 51.17mg
Potassium: 60.53mg
Iron: 1.31mg
Vitamin A: 149.06µg
Vitamin C: 1.58mg

Technique Tip for Perfecting Your Marmalade Pound Cake

To ensure your marmalade pound cake has a tender crumb, make sure all your ingredients are at room temperature before you begin. This allows the butter to cream properly with the sugar, incorporating more air into the batter and resulting in a lighter texture.

Time-Saving Tips for Making This Recipe

Prepare ingredients ahead: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use room temperature butter: Softened butter creams faster with sugar, saving time.

Pre-mix dry ingredients: Whisk together flour, baking powder, and salt in advance.

Utilize a stand mixer: A stand mixer speeds up the creaming and mixing process.

Double the glaze: Make extra glaze to avoid reheating if needed.

Rotate once: Rotate the pans only once to ensure even baking without frequent interruptions.

Cool efficiently: Cool the cakes on a wire rack to speed up the glazing process.

Substitute Ingredients For Marmalade Pound Cake Recipe

unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, making it a good alternative for baking.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cake denser.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.
grated orange zest - Substitute with lemon zest: Lemon zest provides a similar citrusy aroma and flavor.
large eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg. This is a good vegan alternative that helps bind the ingredients.
marmalade - Substitute with apricot jam: Apricot jam has a similar consistency and sweetness, though the flavor will be slightly different.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar for each tsp of baking powder.
salt - Substitute with sea salt: Sea salt has a similar flavor but may add a slight mineral taste.
powdered sugar - Substitute with blended granulated sugar: Blend granulated sugar in a blender until it reaches a powdery consistency.
marmalade - Substitute with orange jelly: Orange jelly has a similar texture and flavor profile.
water - Substitute with orange juice: Orange juice adds a citrusy flavor that complements the other ingredients.

Presenting Your Marmalade Pound Cake

Serve smaller portion sizes: Slice the marmalade pound cake into thin, elegant slices to showcase its texture and layers. This allows for a refined presentation and ensures that the richness of the cake is appreciated without overwhelming the palate.
Use decoration: Garnish each slice with a delicate twist of orange zest and a small dollop of marmalade on the side. This adds a pop of color and hints at the flavors within the cake.
Plate with contrast: Place the slice of marmalade pound cake on a dark-colored plate to make the golden hues of the cake stand out. A white or light-colored plate can also work if you use a contrasting garnish.
Add texture: Sprinkle a few crushed candied orange peels or toasted almonds around the plate for added texture and visual interest. This also complements the citrus notes of the cake.
Drizzle with glaze: Just before serving, lightly drizzle some of the marmalade glaze over the slice and around the plate. This adds a glossy finish and enhances the flavor profile.
Incorporate fresh elements: Add a few fresh mint leaves or a small sprig of rosemary to the plate. The green color provides a fresh contrast and a hint of herbal aroma that pairs well with the citrus.
Use a sauce: Create a small pool of vanilla bean sauce or crème anglaise on the plate for the cake to rest on. This adds a creamy element that balances the sweetness and richness of the pound cake.
Finish with a dusting: Lightly dust the plate with powdered sugar or cocoa powder using a fine sieve. This adds a touch of elegance and a hint of sweetness.
Serve with a complementary beverage: Pair the marmalade pound cake with a glass of sparkling wine or a cup of earl grey tea. The beverage should complement the citrus notes and enhance the overall dining experience.

Essential Tools for Making Marmalade Pound Cake

Stand mixer: Essential for creaming the butter, sugar, and orange zest together until fluffy, and for incorporating the eggs, marmalade, and vanilla.
Paddle attachment: Used with the stand mixer to effectively cream the butter and sugar mixture.
Spouted measuring cup: Handy for breaking and pouring the eggs into the batter one at a time.
Medium mixing bowl: Used to whisk together the flour, baking powder, and salt.
Whisk: Needed to combine the dry ingredients evenly.
Silicone spatula: Useful for scraping down the sides of the bowl and ensuring all ingredients are well incorporated.
8x4-inch loaf pans: The baking pans in which the pound cakes will be baked.
Baking sheet: Placed under the loaf pans to catch any potential drips and to help with even baking.
Cake tester: Used to check if the cakes are done by inserting it into the center of the cakes.
Small pan: Used to prepare the glaze by melting together powdered sugar, marmalade, and water.
Wire rack: Essential for cooling the cakes after baking.
Baking sheet (for cooling): Placed under the wire rack to catch any excess glaze.
Brush: Used to apply the glaze evenly over the sides of the cakes.

Storing and Freezing Marmalade Pound Cake

Once the pound cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can store the wrapped cake at room temperature for up to 3-4 days.
If you want to keep the marmalade pound cake fresh for a longer period, you can refrigerate it. Place the wrapped cake in an airtight container and store it in the refrigerator for up to a week. Before serving, let the cake come to room temperature for the best flavor and texture.
To freeze the pound cake, first wrap it tightly in plastic wrap, making sure to cover all sides. Then, wrap it again in aluminum foil or place it in a freezer-safe bag, removing as much air as possible. Label the package with the date and contents. The cake can be frozen for up to 2-3 months.
When you're ready to enjoy the frozen marmalade pound cake, remove it from the freezer and let it thaw in the refrigerator overnight. Once thawed, unwrap the cake and let it come to room temperature before slicing and serving.
If you have leftover glaze, you can store it in an airtight container in the refrigerator for up to a week. To use, gently reheat the glaze in a microwave or on the stovetop until it reaches a pourable consistency, then drizzle it over the thawed cake before serving.

How To Reheat Leftover Marmalade Pound Cake

To reheat leftover marmalade pound cake, preheat your oven to 350°F (175°C). Wrap the cake loosely in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until the cake is heated through and the glaze is slightly melted. This method helps to retain the cake's moisture and prevents it from drying out.
For a quicker option, you can reheat individual slices of marmalade pound cake in the microwave. Place a slice on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
If you want to restore the cake's freshness and add a subtle crunch, try toasting individual slices. Preheat your toaster oven or conventional oven to 350°F (175°C). Place the slices directly on the oven rack or on a baking sheet lined with parchment paper. Toast for 3-5 minutes, or until the edges are lightly golden and the cake is heated through. This method works particularly well for slices that are a day or two old.
For a more indulgent treat, you can transform leftover marmalade pound cake into French toast. Whisk together eggs, milk, vanilla extract, and a pinch of cinnamon in a shallow bowl. Dip the cake slices into the mixture, coating both sides evenly. Melt a pat of butter in a skillet over medium heat, and cook the coated slices for 2-3 minutes on each side, or until they are golden brown and heated through. Serve with a drizzle of warm marmalade or a dusting of powdered sugar.

Is Making Marmalade Pound Cake at Home Economical?

This marmalade pound cake recipe is moderately cost-effective for a household. The primary ingredients like butter, flour, and sugar are pantry staples, while eggs and marmalade add a bit to the cost. The orange zest and vanilla extract are minor expenses. The glaze ingredients are also affordable. Overall, this recipe scores a 7 out of 10 in cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20 USD.

Is Marmalade Pound Cake Healthy or Unhealthy?

This marmalade pound cake recipe, while undeniably delicious, is not particularly healthy. The high amounts of butter, sugar, and all-purpose flour contribute to its indulgent taste but also make it a calorie-dense treat. The recipe lacks whole grains, fiber, and essential nutrients that could make it a more balanced dessert.

However, there are ways to make this recipe healthier without compromising its delightful flavor:

Replace half of the all-purpose flour with whole wheat pastry flour to increase fiber content
Reduce the sugar by 1/4 to 1/2 cup and add more orange zest for a brighter flavor
Substitute half of the butter with Greek yogurt or applesauce to lower the fat content
Incorporate 1/2 cup of finely grated carrots or zucchini for added moisture and nutrients
Serve smaller portions and pair with fresh fruit to make it a more balanced treat

By making these adjustments, you can create a marmalade pound cake that still satisfies your sweet tooth while providing some nutritional benefits. Remember, moderation is key when enjoying desserts, and a healthier version of this recipe can be a delightful part of a balanced diet.

Editor's Thoughts on This Delightful Pound Cake

This marmalade pound cake recipe is a delightful blend of citrus and sweetness, perfect for any occasion. The use of orange zest and marmalade infuses the cake with a vibrant, tangy flavor, while the butter and sugar create a rich, moist texture. The glaze adds an extra layer of sweetness and shine, making the cake visually appealing and delicious. The step-by-step instructions are clear and easy to follow, ensuring a successful bake. Overall, this recipe is a wonderful choice for those looking to impress with a flavorful and beautifully glazed pound cake.

Enhance Your Marmalade Pound Cake Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Imagine the delightful crunch of Brussels sprouts, roasted to perfection and drizzled with a tangy balsamic glaze. The slight bitterness of the sprouts contrasts beautifully with the sweet and citrusy notes of the marmalade pound cake, creating a harmonious balance of flavors on your palate.

Caramelized Pear and Arugula Salad: Picture a fresh, peppery arugula salad adorned with slices of caramelized pear. The sweetness of the pears complements the zesty orange zest in the cake, while the slight bitterness of the arugula adds a refreshing counterpoint. A light vinaigrette ties it all together, making each bite a delightful experience.

Spiced Butternut Squash Soup: Envision a warm bowl of butternut squash soup, spiced with hints of cinnamon and nutmeg. The creamy texture and earthy flavors of the soup provide a comforting contrast to the bright and citrusy marmalade pound cake. It's like a cozy hug in a bowl, perfect for any season.

Prosciutto-Wrapped Asparagus: Think of tender asparagus spears, wrapped in savory prosciutto and roasted until crispy. The salty, umami-rich prosciutto pairs wonderfully with the sweet and tangy marmalade pound cake, creating a sophisticated and balanced flavor profile that will impress any guest.

Honey-Glazed Carrots: Visualize vibrant carrots, glazed with a touch of honey and roasted until caramelized. The natural sweetness of the carrots enhances the citrusy notes of the marmalade pound cake, while the slight char adds a depth of flavor that makes each bite a delightful surprise.

Alternative Recipes Similar to Marmalade Pound Cake

Lemon Drizzle Cake: A zesty delight that combines the tangy flavor of lemons with a sweet, sugary glaze. Perfect for a refreshing treat.

Orange Poppy Seed Loaf: Infused with the bright taste of oranges and the delightful crunch of poppy seeds, this loaf is a perfect companion to your afternoon tea.

Blueberry Pound Cake: Bursting with juicy blueberries and a hint of vanilla, this pound cake is a moist and flavorful dessert that everyone will love.

Cranberry Orange Bread: A festive and flavorful bread that combines tart cranberries with sweet orange zest, making it perfect for holiday gatherings.

Almond Apricot Cake: A delightful combination of nutty almonds and sweet apricots, this cake is a moist and delicious treat for any occasion.

Appetizers and Main Courses to Complement Marmalade Pound Cake

Appetizers:

Stuffed Mushrooms: Delight your guests with these stuffed mushrooms. The earthy mushroom caps are filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection. The golden brown tops and melty cheese make them irresistible. Serve them warm, and watch them disappear in no time.

Bruschetta: Create a burst of flavor with bruschetta. Start with toasted baguette slices and top them with a fresh mixture of diced tomatoes, basil, and garlic. Drizzle with extra virgin olive oil and a splash of balsamic vinegar. The combination of crunchy bread and juicy tomatoes makes this a perfect starter for any meal.

Main Courses:

Herb-Crusted Rack Of Lamb: Elevate your dinner with a herb-crusted rack of lamb. This dish boasts a succulent lamb rack coated in a fragrant mixture of rosemary, thyme, and parsley, creating a crispy, flavorful crust. The lamb is seared to perfection and then roasted to your desired level of doneness. Serve it with a side of roasted garlic mashed potatoes and sautéed green beans for a meal that is both elegant and satisfying. The combination of tender lamb and aromatic herbs will leave your guests in awe.

Stuffed Bell Peppers: Delight your taste buds with stuffed bell peppers, a vibrant and hearty dish. These colorful peppers are filled with a savory mixture of ground beef, rice, and tomato sauce, seasoned with garlic and onions. Baked until the peppers are tender and the filling is perfectly cooked, this dish is both visually appealing and delicious. Top with melted cheese and a sprinkle of fresh parsley for an extra touch of flavor. Pair with a simple green salad and crusty bread for a complete and satisfying meal.

Why trust this Marmalade Pound Cake Recipe:

This marmalade pound cake recipe is a delightful blend of butter, sugar, and orange zest, creating a moist and flavorful treat. The use of marmalade in both the batter and the glaze ensures a rich citrus flavor throughout. With clear, step-by-step instructions and a perfect balance of ingredients, this recipe is designed for success. Trust in the quality of these carefully selected components and the precise baking techniques to deliver a delicious and impressive cake every time.

Want to share your experience baking this delightful Marmalade Pound Cake or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum and let's talk about this citrusy treat!

FAQ:

How do I store the marmalade pound cake?

I usually store the marmalade pound cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I wrap it tightly in plastic wrap and then in aluminum foil before freezing it. It can last in the freezer for up to 3 months.

Can I use a different type of marmalade?

Absolutely! You can use any type of marmalade you like. Orange marmalade is classic, but feel free to experiment with other flavors like lemon or grapefruit for a different twist.

Can I make this recipe without a stand mixer?

Yes, you can make this recipe without a stand mixer. A hand mixer will work just fine. If you don't have a hand mixer either, you can mix everything by hand, but it will take a bit more elbow grease to get the butter and sugar properly creamed.

What can I do if I don't have two loaf pans?

If you don't have two loaf pans, you can use a single larger pan, like a bundt pan, but you'll need to adjust the baking time. Keep an eye on it and use a cake tester to check for doneness. Alternatively, you can bake one loaf at a time if you only have one pan.

How do I know when the cake is done?

I usually check for doneness by inserting a cake tester or a toothpick into the center of the cake. If it comes out mostly clean with just a few crumbs, the cake is done. If it comes out with wet batter, it needs more time. Also, the cake should be golden brown and start to pull away from the sides of the pan.