Citrus Marmalade Loaf Cake
Given that I am still working my way through the incredibly generous citrus care package I thought I’d share a few things I’ve been making! My friend Barbara turned me on to this awesome marmalade cake recipe that was in the New York Times last month. It makes sense since she’s the one that got me on my marmalade making kick to begin with. Since I have plenty of Meyer lemon marmalade on hand, as well as a dozen or so oranges, I decided to combine the two to make my own citrusy confection.
A few things I learned about this cake as I made it is that it is really best to have everything measured out and on hand. There is quite a bit of juicing and zesting that needs to take place as you go. Having it prepped in bowls speeds up the process considerably. I also found that I didn’t want the rinds in the glaze too finely chopped so I left them about 1 ½-inches long. A lot of people might want them smaller, however, so it really is up to you. It won’t affect the taste at all.
This cake has the dense texture of a pound cake or tea cake and is terrific with a cup of tea. It is also wonderful for taking to a friend just because. The fresh citrus flavors give it an bright flavor that can’t be replicated by even the highest quality extract. This is the perfect sort of thing to be baking up for your family as we transition into spring!
- 2/3 cup lemon marmalade, divided
- 12 tablespoons unsalted butter, softened,
- ¾ cup sugar
- 2 teaspoons grated lemon zest
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 3 large eggs, at room temperature
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 4 tablespoons confectioners' sugar
- Preheat the oven to 350 degrees F. Coarsely chop any extra large chunks of peel in the marmalad so they are about 1-inch wide. Spray a 9x5 loaf pan and set aside.
- In the bowl of an electric mixer cream the butter, sugar, lemon zest, and orange zest until light and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Beat in 1/3 cup lemon marmalade and the orange juice.
- In a separate bowl whisk the flour, baking powder, and salt. Use a spatula to fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and bake until the surface is golden brown and a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Remove the pan from the oven and transfer to a wire rack to cool for 10 minutes. Then turn the cake out onto the rack and cool completely.
- To make the glaze: Warm the remaining 1/3 cup marmalade in a small saucepan over medium heat. Whisk in the confectioners' sugar, and ½ tablespoon butter until smooth. Generously pour over the top of the cake. Slice and enjoy!
adapted from The New York Times