I prepare my tins first - I use two lined bread tins - then I tip all the ingredients into a large bowl and beat them together using a hand whisk. Once this is done I stir in flavouring ingredients. I like to split the mixture into two. In this case I got a bit crafty, adding lemon juice and lemon zest from one lemon to the lot, put half the mixture into one tin, and then added four tablespoons of dark marmalade to the mixture, stirring it in quite roughly, and then pouted the mixture into the second tin.
So, here you have pictures of the marmalade cake, which was wonderfully tangy and a little bit sticky, with chewy orange bits. The lemon cake got eaten before anyone took a picture. Like all cakes, I think this one improves for sitting a day or two. Easier said than done.