Mary Berry Marmalade Loaf Cake

Marmalade Loaf Cake by Mary Berry is made with full-fat Greek-style yoghurt, vegetable oil, lemon zest, orange zest, free-range eggs, caster sugar, plain flour, and baking powder. This delicious Marmalade Loaf Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients Needed

For the Cake:

• 125g/4½oz full-fat Greek-style yoghurt
• 50ml/2fl oz vegetable oil
• Zest of 1 lemon
• Zest of 1 orange
• 3 free-range eggs
• 125g/4½oz caster sugar (or superfine sugar)
• 200g/7oz plain flour (or all-purpose flour)
• 2 tsp baking powder

For the Glaze:

• 75g/3oz marmalade
• 1 tbsp orange juice

To Serve:

• Greek-style yoghurt (or plain yoghurt)

How To Make Marmalade Loaf Cake

1. Preheat the oven: Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 450g/1lb loaf tin.
2. Mix Ingredients: In a large bowl, beat together the yoghurt, vegetable oil, lemon zest, orange zest, and eggs until light and fluffy.
3. Combine Dry Ingredients: Sift in the caster sugar, flour, and baking powder; mix until just combined.
4. Bake: Spoon the mixture into the loaf tin and bake for about 45 minutes. Test with a skewer; it should come out clean.
5. Cool: Remove from the oven and let it cool slightly in the tin.
6. Prepare Glaze: In the meantime, warm the marmalade and orange juice until melted. Pour over the cake and let it cool completely.
7. Serve: Remove the cake from the tin and serve with Greek-style yoghurt.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your eggs and yoghurt are at room temperature before mixing. This helps the batter blend more smoothly and results in a lighter cake.
• Check Oven Temperature: Use an oven thermometer to make sure your oven is at the correct temperature. An oven that is too hot or too cool can affect the baking time and texture of the cake.
• Don’t Overmix the Batter: Mix the ingredients until just combined. Overmixing can lead to a tough loaf, so be gentle when folding in the dry ingredients.
• Let the Cake Cool in the Tin: Allow the cake to cool in the tin for about 10-15 minutes before transferring it to a wire rack. This helps prevent it from breaking apart while removing it from the tin.

How To Store Leftovers?

• Refrigerate: First, let the leftover Marmalade Loaf Cake cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It can be refrigerated for up to 5 days.
• Freeze: To freeze the Marmalade Loaf Cake, wrap it tightly in plastic wrap and then in foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the cake in the refrigerator overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (1/8 of the loaf cake)

• Calories: 335
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 80mg
• Sodium: 210mg
• Total Carbohydrates: 44g
• Dietary Fiber: 1g
• Total Sugars: 23g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Chicken And Mushroom Pie
• Mary Berry Tuna Pasta Bake
• Mary Berry Golden Syrup Cake
• Mary Berry Gluten-Free Fruit Scones