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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


  • 1 8x4-inch loaf pan


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)


  • 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: 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.