• Preheat oven to 300°F. Spray a standard loaf pan (8.5 in. x 4.5 in.) with cooking spray and set aside.

Make the cake batter.

• In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  ½ pound (227 grams) cake flour,½ teaspoon (2 grams) baking powder,¼ teaspoon (1.5 grams) salt
• In the bowl of a stand mixer using a paddle attachment (or in a large bowl using a handheld electric mixer), cream the butter and sugar by first beating butter on high speed until smooth and creamy (about 30 to 60 seconds) and then adding sugar and beating on medium-high speed until light and fluffy (about 2 minutes).
  ½ pound (227 grams) unsalted butter,½ pound (227 grams) superfine or granulated sugar
• Add the extracts and beat until blended.
  1 teaspoon (4 grams) lemon extract,½ teaspoon (2 grams) vanilla extract
• Slowly add the eggs, one at a time, beating on medium speed until blended. The batter will be very wet with some lumps of butter.
  ½ pound (227 grams) eggs
• With the mixer running on low speed, gradually add the flour mixture and stir just until blended.

Bake the cake.

• Pour the batter into the prepared pan and bake for 1 hour and 30 minutes or until the cake is domed and golden and a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Let the cake cool in the pan for 10 minutes before carefully turning the pan over to remove the cake. Let the cake cool completely on a wire rack.

Assemble the mini cakes.

• Cut the cake into ½ inch wide slices. You should have 18 slices.
• Using a 1 ½ inch circular cookie cutter, cut 2 small circles from each slice of cake (except for the two ends). You should now have 32 small circles. Save or discard the leftovers.
• Spread 1 teaspoon of the orange marmalade atop half of the little cakes. Top each with the remaining cakes.

Make the icing.

• In a small bowl, mix the powdered sugar and milk. The icing should be pourable but thick. If your glaze is too runny, add a little more powdered sugar. If it’s too stiff, add a tiny bit more milk.

Ice and decorate the mini cakes.

• Spoon the icing over each petit four and quickly spread it over the top with the back of a spoon. Some icing may drip down the sides, but the sides should not be completely coated.
• If using, garnish each cake with flowers.