A quick and easy Orange Cake with a glazed Marmalade Topping made with only 5 pantry staples. A wonderful way to use up the last few tablespoons at the bottom of your marmalade jar, and a perfect treat for your afternoon tea.
Paddington Bear would always keep a Marmalade Sandwich under his hat in case of emergencies. I think he should also keep a slice of this Marmalade Glazed Orange Cake for emergencies too. It is subtly sweet with a bright citrus flavour, perfect for pairing with a good, strong cuppa.
TIP: The sticky Marmalade Glaze adds extra citrusy flavour to this orange cake. If you choose to omit it, the flavour will be less sharp.
Americans would refer to this Orange Loaf Cake as a "quick-bread," and for good reason: this simple loaf cake comes together in a single bowl in just 20 minutes and is baked in a bread tin. Whether you call it orange bread or orange cake, the end result is just as delicious.
What you need to make orange cake
This Orange Cake with Marmalade Glaze requires only five simple and easy to find ingredients. Softened butter, brown sugar, orange marmalade, eggs and self-raising flour come together to make a magically simple and utterly delectable cake that is perfect for everyday eating. Jamie Oliver would be so proud!
A few notes about the ingredients:
- Butter should be at room temperature, about 20º C. It should be softened enough to indent your finger, but not too soft that it's almost turned to oil.
- I personally prefer using brown sugar in this recipe. Depending on whether you use light or dark brown sugar will determine how nutty the flavour is in any cake recipe. TIP: You may choose to use white caster sugar instead, although it will yield a less moist crumb and will not have the same caramel flavor.
- Seville Orange Marmalade is my favourite as it will give a much tangier flavour. Fine, thick-cut or rindless marmalade will all be suitable substitutes.
- Unless stated, I always use medium sized free range eggs. When possible, I opt for organic.
- Self Raising Flour is a kitchen miracle worker. It contains a raising agent, saving you the worry of working out how much baking powder you need if using plain flour. If you don't already have some in your pantry, I highly suggest you purchase some.
Step by Step Instructions.
- This orange "quickbread" recipe comes together in just one bowl.
- Once you have the oven lit, grease and line a 1lb loaf tin with baking parchment or Cake Liners. If you don't, the caramelized cake edges are likely to stick to the tin. Alternatively, you may butter and flour the tin, although you may not get clean edges out of the pan.
- Using an electric mixer, beat the butter and sugar together until light and fluffy. Scrape down the sides of the bowl as you go along. Do not skimp on this step! Incorporating air pockets into your butter is key to achieving a light crumb.
- Add the eggs, one at a time. Add a little flour between the addition of each egg to help prevent curdling. Mix until well combined.
- Carefully fold in the flour, followed by the marmalade. Mix until combined, being careful not to over-stir, which can result in a tougher cake due to the development of gluten.
- Pour the batter into the prepared tin. Bake in the centre of the oven for 40 – 45 minutes, or until a skewer comes out clean.
- Leave in the tin to cool while you make the glaze. Gently heat the marmalade and spread over the top of the orange cake while still warm. Once the topping has cooled, turn the cake out of the tin onto a wire rack (glaze side up) to cool completely.
This Orange Cake with Marmalade Glaze is sure to become a family favourite recipe. It comes together using five pantry staples in no time at all and is a perfect sweet for your afternoon tea.
Keen to Bake More?
Try these other easy loaf cake recipes:
Love orange? Try these other Orange Cake recipes:
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If you made this recipe, please leave a comment with a rating below to let me know how you got on.
Orange Cake with Marmalade Glaze
- 1lb Loaf Tin
- Cake Liner or baking parchment
- 120 grams Butter room temperature
- 100 grams Soft Brown sugar
- 2 medium eggs
- 120 grams Self Raising Flour
- 80 grams Orange Marmalade
- 3 tablespoons Orange Marmalade
- Preheat the oven to 170 deg Fan assisted. Grease and line a 1lb loaf tin with baking parchment or a cake tin liner.
- Using an electric mixer. Beat the butter and sugar together until light and fluffy. Scrape down the sides of the bowl as you go along.
- Add the eggs, one at a time. Adding a little flour in between to help prevent curdling. Mix until well combined.
- Carefully fold in the flour. Followed by the Marmalade. Mix until well combined.
- Pour the cake batter into the prepared tin. Bake in the centre of the oven for 40 – 45 or until baked. Testing the centre of the cake with a skewer until it comes out clean.
- Leave in the tin to cool a little while you make the Marmalade Topping
For the Marmalade Topping
- Gently heat the marmalade and spread over the top of the cake while still warm. Once the topping has cooled. Turn the cake out of the tin onto a wire rack to cool completely.
- Use a sharp tasting marmalade such as Seville Marmalade.
- Will keep in an airtight container for a few days.
- You may substitute white caster sugar for the brown sugar, although your cake will be less moist and have less caramel flavor.
I've only just found your reply. Thanks for taking the time to give me such a great explanation. In the be end I baked the cake twice rather than doubling up. When VB ingredients become a bit easier to get, I'll have a go at a double recipe. We'll eat it whatever it's like, even if we put custard on it.
No worries Janice. Fingers crossed your usual supplies return to normal soon.
Hi Lynn, I would like to make two of this delishous cake together for my friends.
If I double the recipe and decide between two 1lb tins will it work please? Xxx
Hi Janice. Without testing it, I can't say for sure if doubling up the recipe would work when it comes to making 2 x 1lb loaves. But it's possible it would.
The only thing that concerns me is the number of eggs. And whether it would make the batter a little too runny if you used 4 eggs. A straight forward eg 6oz,6oz,6oz,3 ratios of butter, flour, sugar, eggs (I'm talking old school here) can often be easily doubled up. But when recipes are altered to accommodate other ingredients, in this case, the marmalade replacing some of the sugar. It can be a little tricky. Having said all this. I think you should be fine. Just don't bake it in a 2lb loaf tin. The baking times will differ by so much and you may just have too much cake batter.
Do let me know how you get on.