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Author Notes: Served warm, this marmalade-glazed loaf cake is equal parts buttery and citrusy and satisfies during every season. Adapted from the New York Times. —Angela Brown
Makes 1 loaf loaf cake (10-inch pan)
- 2/3 cup lemon marmalade, divided
- 13 tablespoons butter, softened
- 3/4 cup sugar
- 2 teaspoons lemon zest
- 1/2 teaspoon orange zest
- 3 eggs
- 2 tablespoons fresh orange juice
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 4 tablespoons confectioners' sugar
- Heat oven to 350 degrees. Grease a 10-inch loaf pan and set aside.
- Roughly chop any large chunks of lemon peel in the marmalade. In the bowl of an electric mixer, beat 12 tablespoons of the butter, the sugar, the lemon zest and the orange zest until light and fluffy. Beat in the eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the mixed dry ingredients to the wet mixture until just combined.
- Scrape the batter into the greased pan. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
- Remove the cake from the oven and allow to cool slightly, about 10 minutes. Remove the cake from the pan and set it right-side up on a drying rack. Meanwhile, in a small saucepan, heat the remaining 1/3 cup marmalade over low heat. When the marmalade is melted (but not burning) whisk in the confectioners' sugar and the remaining 1 tablespoon of butter. Pour the glaze over the top of the cake, allowing some of it to drizzle down the sides. Allow the cake to cool completely before serving.