Grease the cake mold with butter and dust with flour. Shake off excess flour.

Mix room-temperature orange marmalade and milk together. Set aside.

Cream room-temperature butter until soft, then add sugar and salt. Mix thoroughly with a hand mixer.

Gradually add eggs in 3-4 portions, whipping thoroughly after each addition until the mixture is fluffy and sugar is dissolved.

Sift flour and baking powder into the butter mixture and mix gently.

Add the milk and marmalade mixture to the batter and mix until smooth.

Pour the batter into the prepared mold and tap the mold on the counter to remove air bubbles.

Bake in a preheated oven at 150°C for 40-45 minutes until golden brown. Test with a skewer; it should come out clean.

Cool the cake in the mold briefly, then remove and place on a wire rack to cool completely.

Mix icing ingredients and pour over the cooled cake. Adjust water quantity for desired consistency.