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Marmalade Loaf Cake and 2 slices on a white plate
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4 from 3 votes

Marmalade Loaf Cake

Marmalade Loaf Cake is made with the all-in-one method. A plain, but fruity cake and good with coffee.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Teatime
Cuisine: British
Keyword: plain cake, teatime
Servings: 10 slices
Author: [email protected] Cooks


  • 125 g butter at room temperature (see note)
  • 2 large eggs
  • 60 ml milk
  • 3 heaped tablespoons marmalade (135ml)
  • 110 g castor sugar + extra
  • 250 g plain/all-purpose flour
  • 1 teaspoon baking powder (5ml)
  • 1 orange



  • Preheat the oven to 190°C/170°C fan, gas mark 5/375°F
  • Either grease the tin with butter or just pop the liner in
  • Grate the zest from the orange
  • Juice half the orange - you want 1 tablespoon (15ml) juice

For the Marmalade Cake:

  • Put all the ingredients  into a large bowl (or your mixer/food processor)
    (Butter, eggs, milk, marmalade, sugar, flour, baking powder, orange juice, orange rind)
  • Beat together well, but don’t overdo it - about 15 seconds in the processor. Scrape the mixture down and mix again for 5 more seconds in the processor
  • Tip the mixture into the tin/liner and use a knife to make a slight depression in the top of the mixture. Sprinkle with 1-2 teaspoons (5-10ml) castor sugar
  • Cook for 45-60 minutes. Test after 45 minutes with a toothpick. When it comes out clean the cake is done
  • Take the cake out of the oven and leave in the tin for 10 minutes before turning out onto a wire rack to cool
  • Store in an airtight box when cool. (You can leave the liner on until the cake is served)