I found the recipe in New York Times Cooking Newsletter and enhanced my way. I think, it's the best from the best cake. It goes well in many situations and with many fruits, cheeses and wines. In a future, I plan to experiment with dry cranberries, chocolate chips or cinnamon.
Cake:
1/3 cup coarse-cut orange marmalade
12 tablespoons unsalted butter, softened
150 grams granulated sugar (3/4 cup)
2 teaspoons grated lime zest (I used lemon zest)
½ teaspoon grated orange zest
3 large eggs, at room temperature
2 tablespoons fresh orange juice
190 grams all-purpose flour (1 1/2 cups)
7 grams baking powder (1 1/2 teaspoons)
3 grams fine sea salt (3/4 teaspoon)
1/4 cup chopped pistachios
Glaze:
1 tbsp margarine
1 tbsp lemon juice
1 cup icing sugar
Heat oven to 350 degrees ( I would do 325 degrees). Grease a 9-by-5-inch loaf pan.
In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
To make glaze, mix together completely softened margarine with 1 tbsp of lemon juice and the icing sugar. Make a thick paste, add more lemon juice to make a thickish but pourable drizzle. Pour glaze over the cake and sprinkle with nuts. Cool completely before slicing.
Idea comes from http://cooking.nytimes.com/recipes/1016043-orange-marmalade-cake
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