Snappy Orange Marmalade Cake

Ingredients
Cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
2 and 1/4 cups sugar, divided
3 large eggs, at room temperature
1 tablespoon orange zest
1 and 1/2 teaspoon vanilla
1 cup buttermilk, at room temperature
1 cup fresh orange juice
1- 12 oz. jar orange marmalade

Frosting:
3/4 cup heavy cream, chilled
3 tablespoons sugar
3/4 cup sour cream, chilled

Directions:
Preheat oven to 325 degrees. Butter two round 9-inch cake pans and line with wax paper. Sift soda and salt; set aside.

• Beat butter with mixer until smooth. Add 2 cups of sugar; beat until fluffy. Add eggs, zest and vanilla.
• Beat in half of dry ingredients alternately with buttermilk until combined.
• Divide batter into two pans, tap to remove air bubbles. Bake 45 minutes or until done, place on wire racks and cool in pans 20 minutes.
• Meanwhile, make orange syrup by mixing orange juice with 1/4 cup sugar until dissolved. With toothpicks, poke holes in cake and spoon syrup over each layer until absorbed.
• Heat marmalade until just melted, let cool five minutes.

For frosting: Whisk heavy cream with sugar in bowl until stiff peaks form. Add sour cream a little at a time, until mixture is of spreading consistency.

• u Remove cakes from pan. Spread 2/3 of warmed marmalade over one layer. Top with second layer. Spoon remaining marmalade onto cake, leaving a one and 1/4 -inch border around the cake. Frost border and sides of cake. Chill for at least 2 hours or up to 24 hours before serving.