Mary Berry Marmalade Loaf Cake Recipe

If you love traditional British bakes with bright citrus flavour, this Mary Berry Marmalade Loaf Cake Recipe is a wonderful choice. The loaf is soft, buttery, and beautifully moist with a rich orange marmalade taste running through every slice. It is simple enough for beginner bakers yet elegant enough to serve with afternoon tea or dessert. With minimal preparation and a straightforward method, this comforting loaf cake comes together in just over an hour.

Ingredients

For the Marmalade Loaf Cake

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 225g self-raising flour
• 1 teaspoon baking powder
• 4 tablespoons orange marmalade
• 2 tablespoons milk
• Zest of 1 orange

For the Marmalade Glaze

• 1 tablespoon orange marmalade
• 2 tablespoons orange juice

For Preparing the Tin

• Butter, for greasing
• Baking parchment

How to Make Mary Berry Marmalade Loaf Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 2lb loaf tin with baking parchment so the cake releases easily after baking.
• Mix the cake batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, marmalade, milk, and orange zest into a large bowl. Beat together until smooth and creamy.
• Fill the loaf tin: Spoon the mixture into the prepared tin and smooth the surface evenly with the back of a spoon.
• Bake the loaf cake: Bake for 45 to 50 minutes until the loaf is golden brown and a skewer inserted into the centre comes out clean.
• Prepare the glaze: Warm the orange juice and marmalade together in a small saucepan or microwave until smooth and glossy.
• Glaze the cake: Leave the cake in the tin for 10 minutes, then transfer to a wire rack. Brush the warm glaze over the loaf while the cake is still slightly warm.
• Cool and serve: Allow the loaf to cool completely before slicing. Serve with tea or coffee for a classic British treat.

Tips for the Best Marmalade Loaf Cake

How do I keep the loaf cake moist?

Do not overbake the cake. Check it near the end of baking time and remove it as soon as a skewer comes out clean.

Which marmalade works best?

Thick-cut orange marmalade gives the loaf extra citrus flavour and little bursts of peel throughout the cake.

Why did my loaf sink in the middle?

Opening the oven door too early or underbaking the loaf can cause sinking. Keep the oven closed until the cake is almost done.

Can I add extra orange flavour?

Yes, you can add a little orange extract or additional zest for a stronger citrus taste.

Serving Suggestions

• Serve warm with butter for afternoon tea
• Enjoy with whipped cream and fresh berries
• Pair with coffee or Earl Grey tea
• Toast leftover slices lightly for breakfast

Storage

Room Temperature

Store the loaf in an airtight container for up to 4 days. Keep it in a cool place away from direct sunlight.

Refrigerator

The cake can be refrigerated for up to 1 week. Allow slices to come to room temperature before serving for the best texture.

Freezing

Wrap the loaf tightly in cling film and freeze for up to 3 months. Defrost overnight at room temperature before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 39g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 9g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Marmalade Loaf Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

15

minutes

Cooking time

50

minutes

Total time

65

minutes

Calories

320

kcal

1

hour 

5

minutes

Soft, buttery marmalade loaf cake with bright citrus flavour and a tender crumb. A classic British tea loaf perfect for everyday baking.

Ingredients

• 175g unsalted butter, softened

• 175g caster sugar

• 3 large eggs

• 225g self-raising flour

• 1 tsp baking powder

• 4 tbsp orange marmalade

• 2 tbsp milk

• Zest of 1 orange

• 2 tbsp orange juice

• Butter, for greasing

• Baking parchment

Directions

• Preheat oven to 180°C (160°C fan). Grease and line a 2lb loaf tin with baking parchment.
• Place the butter, caster sugar, eggs, flour, baking powder, marmalade, milk, and orange zest into a large mixing bowl.
• Beat together with an electric mixer until smooth, pale, and fully combined.
• Spoon the mixture into the prepared loaf tin and smooth the top evenly.
• Bake for 45–50 minutes until golden and a skewer inserted into the centre comes out clean.
• Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack.
• Warm the orange juice and an extra spoonful of marmalade together, then brush over the warm loaf for a glossy finish.
• Leave to cool completely before slicing and serving.

Notes

• Use thick-cut marmalade for extra texture and flavour.
• Do not overmix the batter or the loaf may become dense.
• The loaf keeps beautifully for several days and tastes even better the next day.