Marmalade Pound Cake Recipe

1. Preheat your oven to 325 degrees F. Butter and lightly flour 2 8×4-inch loaf pans.

2. Using a stand mixer fitted with the paddle attach­ment, cream the butter, sugar, and orange zest together for 3 to 4 minutes, or until fluffy.

3. Break the eggs into a spouted measuring cup. With the mixer running at a moderate speed, add the eggs, 1 at a time. When the eggs are incorporated, add the marmalade and vanilla and beat them in.

4. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the batter and mix just until combined, stopping to scrape down the sides of the bowl with a silicone spatula, as needed.

5. Remove the bowl from the mixer and stir a few times to ensure that the flour from the edges of the bowl and any runnier batter from the bottom are all blended in.

6. Divide the batter evenly between the 2 prepared pans and smooth the tops. Place on a baking sheet. Bake the cakes for 35 minutes.

7. When the time is up, rotate the pans 180 degrees so that the cakes bake evenly. Continue to bake for another 30 to 35 minutes until a cake tester comes out mostly clean from the center of a cake.

Glaze:

1. In a small pan, combine the powdered sugar, marmalade, and water. Place over medium heat and warm until everything melts together.

2. Remove the pans from the oven and place them on a wire rack set over a baking sheet. Let them cool for 10 to 15 minutes and then remove the cakes from the pans.

3. Set them, top-side up, on the rack, and spoon the glaze over the warm cakes. Use a brush to glaze the sides of the cakes. Keep spooning and brushing until all the glaze has been distributed over the cakes. Let them cool completely.

4. Serve and enjoy.