Seville orange & lavender marmalade cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
A perfect Mother's Day Cake
Course: Cakes, Dessert, Tea Time
Cuisine: British
Keyword: lavender marmalade cake
Servings: 10
Author: Laura Scott
  • For the cake:)
  • 175 g Stork margarine
  • 175 g Lavender sugar made by blitzing 1or 2 heaped teaspoons of Bart's Lavender with 175g caster sugar
  • 3 Large eggs
  • 1 Orange zest & juice
  • 175 g Seville orange marmalade
  • 175 g Self raising flour
  • For the icing:)
  • 4 tbsp Marmalade
  • Icing sugar
  • Orange Juice
  1. For the cake:)
  2. Pre heat the oven to 170 degrees,

  3. Line a 20cm or 2lb loaf tin with parchment paper,

  4. Beat the butter and lavender sugar together until light and creamy in colour,

  5. Add in the eggs, one at a time and beat the batter to incorporate them,

  6. Mix through the marmalade and orange zest,

  7. Fold in the flour,

  8. Squeeze in the orange juice and mix the cake batter well,

  9. Pour the cake batter into your tin and bake for 50 minutes approximately,

  10. Let the cake cool completely before icing it.

  11. For the icing:)
  12. Melt the marmalade in a saucepan,

  13. Add in at least 3tbsp sifted icing sugar,

  14. If you need to thin the icing to achieve pouring consistency, do so by adding orange juice,

  15. Pour over the cake, allowing the icing to fall down the sides of the cake,

  16. Decorate with little sugar flowers.

Recipe Notes

This cake is simple to put together yet tastes beautifully floral with a citrus note. It would make the perfect mother's Day gift for mothers of all ages!

Adapted from Kitchen Garden Preserves