Summer Citrus Marmalade Drizzle Cake
RECIPES & BAKING
Summer Citrus Marmalade Drizzle Cake
A light buttery sponge with Summer Citrus Marmalade baked into the batter and a glossy orange and lemon drizzle poured over while still warm.
Quick Answer
This easy marmalade drizzle cake combines a buttery citrus sponge with The Artisan Kitchen Summer Citrus Marmalade. Marmalade is swirled through the cake batter before baking, then orange, lemon and more marmalade are spooned over the warm loaf to create a glossy citrus finish.
This bright, buttery sponge is gently flavoured with The Artisan Kitchen Summer Citrus Marmalade, bringing sunny citrus notes into every slice.
The marmalade is used twice: first swirled through the sponge and then again in the drizzle. Pouring the drizzle over while the cake is still warm allows the citrus syrup to soak into the loaf while leaving a lovely glossy finish on top.
It is perfect with tea, though it also makes a wonderful light dessert served with crème fraîche, cream or vanilla ice cream.
Recipe at a Glance
Summer Citrus Marmalade Drizzle Cake
Makes: 1 loaf cake
Prep time: 15 minutes
Bake time: 50 to 55 minutes
Oven: 170°C fan
Tin: 2lb loaf tin
Ingredients
200g unsalted butter, softened
200g golden caster sugar
3 large eggs
200g self-raising flour
1 tsp baking powder
Zest of 1 orange and 1 lemon
3 tbsp The Artisan Kitchen Summer Citrus Marmalade
2 tbsp milk
For the Drizzle
Juice of 1 orange
Juice of 1 lemon
3 tbsp The Artisan Kitchen Summer Citrus Marmalade
100g icing sugar
Method
1. Prepare the Tin
Preheat the oven to 170°C fan. Grease and line a 2lb loaf tin.
2. Cream the Butter and Sugar
Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time.
3. Make the Batter
Fold in the flour, baking powder, citrus zest and milk until smooth.
4. Add the Marmalade
Gently swirl the Summer Citrus Marmalade through the cake batter, leaving little ribbons of marmalade rather than mixing it completely through.
5. Bake
Spoon the batter into the prepared tin and bake for 50 to 55 minutes, until golden and a skewer inserted into the centre comes out clean.
6. Make the Marmalade Drizzle
Meanwhile, gently warm the orange juice, lemon juice, marmalade and icing sugar together in a small pan until smooth.
7. Drizzle the Warm Cake
While the cake is still hot, poke small holes across the surface with a skewer and spoon the marmalade drizzle evenly over the top.
8. Cool
Leave the cake to cool in the tin before lifting it out and slicing.
Sarah’s Kitchen Note
Add the drizzle while the cake is still hot from the oven. The little holes made with the skewer allow some of the citrus syrup to soak into the sponge, while the marmalade leaves a glossy finish across the top. Give it time to cool in the tin before slicing.
Why Marmalade Works in a Citrus Drizzle Cake
Marmalade brings more than orange flavour to a cake. The fruit and peel give the sponge concentrated citrus character and a gentle bitterness that works particularly well against butter and sugar.
Using Summer Citrus Marmalade in both the sponge and the drizzle carries that flavour right through the cake, while fresh orange and lemon zest and juice keep the finished loaf bright and fragrant.
Variations
Cupcakes: Divide the batter between muffin cases and bake for 20 to 22 minutes before drizzling.
Upside-down version: Line the base of a round tin with thin orange slices brushed with marmalade before adding the batter.
Serving suggestion: Serve with crème fraîche or a scoop of vanilla ice cream for a simple citrus dessert.
Shop the Recipe
The Artisan Kitchen Summer Citrus Marmalade
A bright citrus marmalade that works beautifully in baking, bringing fruit, peel and citrus character to cakes as well as the breakfast table.
Frequently Asked Questions
Can you put marmalade in cake batter?
Yes. Marmalade can be folded or gently swirled through cake batter before baking. It adds concentrated citrus flavour, fruit and pieces of peel to the finished sponge.
When should I add the drizzle to the cake?
Spoon the drizzle over the cake while it is still hot. Pricking the surface first allows some of the citrus drizzle to soak into the sponge.
What can I serve with marmalade drizzle cake?
The cake is lovely on its own with tea, or served as a simple dessert with crème fraîche, cream or vanilla ice cream.
Recipe by the Chef Behind The Artisan Kitchen
Sarah Churchill
Chef and founder of The Artisan Kitchen, Sarah Churchill creates the recipes and award-winning preserves featured throughout the site. Her approach is rooted in seasonal fruit, traditional preserve making and using jam and marmalade as ingredients well beyond the breakfast table.
