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Afternoon Tea: Marmalade Loaf Cake

BY Kevin Lee Jacobs | June 12, 2022 14 Comments

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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:

Print Recipe
4.67 from 3 votes

Marmalade Loaf Cake

One of my favorite tea-time treats.
Prep Time5 mins
Cook Time45 mins
Course: breakfast, dessert, afternoon tea, cake
Cuisine: English

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

NOTES: For accuracy, be sure to weigh the flour: 190 grams. 
TO MAKE YOUR OWN SELF-RISING FLOUR: For each cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk to combine.  
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Comments

  1. 1

    Sandra Payette says

    June 12, 2022 at 10:43 am

    5 stars
    Looking forward to making this cake for next Saturday. So easy and loverly. Thanks Kevin for all that you do. xoxo

  2. 2

    Jean says

    June 12, 2022 at 11:05 am

    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!

  3. 3

    Sarahkate says

    June 12, 2022 at 11:45 am

    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.

  4. 4

    Amy says

    June 12, 2022 at 11:46 am

    I have apricot marmalade – how about an apricot and orange combo? It’s a chilly rainy afternoon here in NJ, perfect day for baking! 🙂

  5. 5

    Sue says

    June 12, 2022 at 4:18 pm

    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 🙂

  6. 6

    Barbara Jesse Duvall says

    June 12, 2022 at 8:13 pm

    4 stars
    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!!!

  7. 7

    Elisa says

    June 12, 2022 at 10:10 pm

    I’m going to enjoy making this luscious cake with the addition of cranberries!

  8. 8

    VickieP says

    June 13, 2022 at 2:37 pm

    This looks delicious! Thanks for sharing the recipe, it’s on the to-make pile list!

  9. 9

    Jess says

    June 13, 2022 at 6:10 pm

    Thank you Kevin. Always enjoy your videos. I like the new format. Keep up the amazing job!

  10. 10

    Teresa says

    June 22, 2022 at 5:53 pm

    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?

  11. 11

    Shawna says

    June 30, 2022 at 3:22 pm

    5 stars
    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

  12. 12

    Kevin Lee Jacobs says

    June 30, 2022 at 4:53 pm

    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!)

  13. 13

    Sharron McAvoy says

    July 2, 2022 at 5:53 pm

    Just made this delicious perfect cake Thank You.

  14. 14

    Kevin Lee Jacobs says

    July 2, 2022 at 6:53 pm

    Hi Sharron – Glad you enjoyed it!

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