Esther's Orange Marmalade Cake

Yields: One cake, 10 to 12 servings

Cake:
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) softened unsalted butter
2 cups granulated sugar
3 large eggs, at room temperature, beaten lightly
1 tablespoon grated orange zest
1 1/2 teaspoons vanilla
1 cup buttermilk, at room temperature

Orange Syrup:
1 cup freshly squeezed orange juice
1/4 cup granulated sugar

Filling:
1 Jar, 12-ounces, orange marmalade

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

Preheat oven to 325 degrees. Butter two 9-inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess.

In a bowl, sift the flour, baking soda, and salt. In another bowl beat the butter with an electric mixer until smooth. Add the sugar, a little at a time and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well.