Esther'S Orange Marmalade Cake
A moist, flavorful orange marmalade cake featuring bright citrus notes, perfect for afternoon tea or special occasions, appealing to citrus lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 325°F (163°C). Butter and flour two 9-inch round cake pans; line with wax paper, shaking out excess flour.
- In a bowl, sift together the cake flour, baking soda, and salt.
- In another bowl, beat the butter with an electric mixer until smooth.
- Add sugar and beat until light and fluffy.
- Beat in eggs, orange zest, and vanilla.
- Alternately add 1/3 of the dry ingredients and 1/2 of the buttermilk, beating until well combined.
- Add the remaining dry ingredients and buttermilk, beating until smooth.
- Divide batter evenly between prepared pans.
- Bake in the preheated oven for approximately 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
Tips & Substitutions
For a lighter texture, make sure your butter is at room temperature before creaming it with the sugar. If you don’t have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. This cake can also be enhanced with a splash of orange juice for extra moisture and flavor.
Serving Suggestions
This Orange Marmalade Cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider garnishing with candied orange slices or a drizzle of orange glaze.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly with plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Esther'S Orange Marmalade Cake contains roughly 361 calories, with 5g protein, 58g carbohydrates, and 1g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, while cake flour is recommended for its fine texture, you can use all-purpose flour as a substitute by adjusting the amount slightly. Just remember to remove 2 tablespoons of flour per cup and replace it with cornstarch to mimic the lightness of cake flour.
What can I do if my cake sinks in the middle?
A sinking cake can be due to underbaking or too much moisture. Always check for doneness by inserting a toothpick into the center; it should come out clean. Ensure you accurately measure your ingredients, particularly flour and liquids, to maintain the right balance.
Can I freeze this Orange Marmalade Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before freezing. It can be stored for up to three months. To thaw, leave it in the refrigerator overnight, then bring it to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).