- 215 grams coarse-cut orange marmalade (2/3 cup), divided
- 12 tablespoons unsalted butter, softened, plus ½ tablespoon for glaze, and more for greasing pan
- 150 grams granulated sugar (3/4 cup)
- 2 teaspoons grated lime zest
- ½ teaspoon grated orange zest
- 3 large eggs, at room temperature
- 2 tablespoons fresh orange juice
- 190 grams all-purpose flour (1½ cups)
- 7 grams baking powder (1½ teaspoons)
- 3 grams fine sea salt (3/4 teaspoon)
- 30 grams confectioners’ sugar (4 tablespoons)
Heat oven to 350 degrees F. Coarsely chop any extra-large chunks of peel in the marmalade. (I did this by running a sharp knife through the marmalade in the measuring cup) Grease a 9-by-5-inch loaf pan, or a 9-inch round pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in ⅓ cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the centre emerges clean, 50 to 55 minutes (or less if you use a 9-inch pan). Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining ⅓ cup marmalade in a small pot over low heat until melted, adding a couple of drops of water if it seems overly stiff; whisk in confectioners’ sugar and ½ tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.