Preheat the oven to 350F.
Lightly butter a 10"x4" loaf pan (I used a non-stick loaf pan but I buttered it anyway just to be safe).
In a bowl, whisk together the flour, baking powder and caraway seeds.
In a large bowl, mix the butter and sugar until light and fluffy (I used a hand mixer but you can do this with a wire whisk). Pour in the beaten eggs little by little, mixing as you pour. Add the orange marmalade and zest; mix just until blended.
Add the flour mixture to the butter mixture and mix until no streaks of flour are visible. I did this by hand with a rubber scraper using the cut and fold method. Pour in the juice and continue folding until blended.
Pour into the prepared pan, leveling the surface with a scraper or the back of a spoon. Bake in the preheated oven for 40 to 45 minutes.
Cool in the pan for about 10 minutes. Remove from the pan and continue cooling on a wire rack.
The caraway seed and orange marmalade cake cake can be sliced after about 15 minutes while it is still warm. It was marvelous at that stage with the crisp sides and bottom and super moist interior. It’s not too sweet and the uncomplicated flavors make it an ideal partner for either coffee or tea.