Please enjoy this recipe from the “Marmalade Cake for the Queen’s Jubilee” video that was recently published on my YouTube channel. The cake in question is royally delicious. It’s deliciously moist and dense. It’s powerfully perfumed with fresh orange zest. And no cake could be easier to make. All you need is a bowl, a whisk, and a loaf pan.
Please watch the above video to see how easily this Marmalade Loaf Cake comes together. In the same video, I’ll show you how I decorated the cake, and served it for Afternoon Tea.
And by the way, I’ve created three different marmalade cakes over the past 10 years. The first one appeared here on this blog in 2013. Another version was included in my 2017 cookbook, “Kevin’s Kitchen.” This third cake, which I’m sharing with you today, is my absolutely favorite in terms of its taste, texture, and ease of preparation. I hope you will give it a try.
Here’s the printable:
Marmalade Loaf Cake
Equipment
- 1 8x4-inch loaf pan
Ingredients
For the cake:
- `1 cup (212g) sugar
- The grated zest from a large orange
- 1 cup (345g) plain yogurt
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup orange marmalade
- 1/2 cup (112g or 120ml) flavorless oil, such as safflower
- 1 1/2 cups (190g) self-rising flour (see NOTES below)
For the glaze:
- 1 cup sifted confectioners' sugar
- Freshly-squeezed orange juice (or Cointreau or Grand Marnier)
Instructions
- Preheat oven to 350°F. Grease and flour (or spray with "baking" spray) an 8x4-inch loaf pan.
- Put the sugar and the orange zest in a large bowl, and rub them together with your fingers until the sugar is perfumed -- about 30 seconds. In the same bowl, whisk in the yogurt, eggs, vanilla extract, orange marmalade, and oil. Add the self-rising flour, and whisk only until the flour disappears into the batter.
- Pour the batter into the prepared loaf pan. Bake until the cake puffs and browns lightly, and a skewer inserted into the cake comes out clean or mostly clean -- 45-50 minutes. Cool completely on a wire rack.
- To make the glaze, whisk together the confectioners' sugar and just enough orange juice (or Cointreau or Grand Marnier) to make a smooth, pourable mixture. Pour the glaze on top of the cake. Garnish, if desired, with dried organic rose petals.
Notes
Sandra Payette says
Looking forward to making this cake for next Saturday. So easy and loverly. Thanks Kevin for all that you do. xoxo
Jean says
I made your lemon loaf last week and took it to a dinner party where it received raves and requests for the recipes.
Baked in an 8×8 pan I cut it into small squares. Using your Petit Four icing technique, I dribbled it with the lemon icing. Amazing!
Will try this new marmalade recipe next.
Thanks for everything!
Sarahkate says
I am making this today! Thank you for this recipe (and for all of your recipes which, unfailingly, work well every time). I’d been re-arranging overcrowded cupboards the past couple of days, as in our torrential and endless downpours here working in the garden is unpleasantly soggy even with “good clothing choices.” And discovered an unopened jar of orange marmalade! Great timing, obviously. Thank you again for all these wonderful recipes.
Amy says
I have apricot marmalade – how about an apricot and orange combo? It’s a chilly rainy afternoon here in NJ, perfect day for baking! 🙂
Sue says
Oh my this sounds delightful and Her Majesty would receive this cake with a royal smile.
Definitely one to try tomorrow when the house is quiet and empty
Have a wonderful week and I hope the sun shines in your neighbourhood 🙂
Barbara Jesse Duvall says
I made the recipe with almond and cassava flower double sifted fine. Added baking powder and salt.
I don’t have roses to garnish, so I used turk’s caps and fresh cherry halves. Weird combination but delicious with orange sorbet. Every Sunday I make one of your recipes unless it is something like a complete brunch, that is too much to do and I have no opportunity to entertain with covid rising. Thank you for your Sunday emails. I never want to miss one. Beats going to church!!!
Elisa says
I’m going to enjoy making this luscious cake with the addition of cranberries!
VickieP says
This looks delicious! Thanks for sharing the recipe, it’s on the to-make pile list!
Jess says
Thank you Kevin. Always enjoy your videos. I like the new format. Keep up the amazing job!
Teresa says
Hey Kevin, How about a video on how to make homemade gnocchi? I tried to make some one time and they turned out too doughy… what could I have done wrong?
Shawna says
Mmmm…I just had neck surgery and am unable to eat anything. And what do I do? Watch this video and imagine the smell of oranges.
I have made one of your other orange cake recipes and THAT was so good. I learned from you how to boil whole oranges for the non gluten cake.
Which is absolutely fantastic and it is sucked up in no time when I take it to the staff room at school.
Looking forward to baking this recipe.
I have 80 rose bushes and will use rose petals to decorate with.
Do you suggest using fresh or dried?
I would be interested in seeing your take on ways to preserve edible flowers.
I appreciate your videos and written recipes as they are clear, and your enthusiasm shows
Kevin Lee Jacobs says
Hi Shawna – First, I hope you make a speedy recovery! And next; I decorated the Marmalade Cake with dried, organic, “food-grade” rose petals purchased via Amazon. (My own roses are rather pathetic this summer!)
Sharron McAvoy says
Just made this delicious perfect cake Thank You.
Kevin Lee Jacobs says
Hi Sharron – Glad you enjoyed it!
Lise Gendron says
Kevin, I would like to receive regular emails with recipes.
How do I do this? Lise
mags says
Hi Kevin!
Being from the U.K. I am very familiar with marmalade cake. I love this recipe and can’t wait to try. Thank you!
Blaschke Shirley says
Kevin, thank you for simple cake recipes!! I make your chocolate cake often and bake it as cupcakes (exactly 13). Then spoon the frosting on each one. Delicious little servings my love/hate nutrition conscious family loves!