Esther's Orange Marmalade Cake from the Mitford Series | Just A Pinch Recipes

Ingredients

• ## FOR THE CAKE:
• 1 cup(s) unsalted butter, softened, plus more for greasing pans
• 3 1/4 cup(s) cake flour, plus more for dusting pans
• 1 tablespoon(s) baking powder
• 1 teaspoon(s) salt
• 2 2/3 cup(s) granulated sugar
• 5 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2/3 cup(s) vegetable oil
• 1 tablespoon(s) grated orange zest
• 2 teaspoon(s) vanilla extract
• 1 cup(s) buttermilk, at room temp
• ## FOR THE ORANGE SYRUP:
• 1 cup(s) freshly squeezed orange juice
• 1/4 cup(s) granulated sugar
• ## FOR THE FILLING:
• 1 - 12 oz. jar orange marmalade
• ## FOR THE FROSTING:
• 1 cup(s) heavy cream, chilled
• 4 tablespoon(s) granulated sugar
• 1 cup(s) sour cream, chilled