An orange drizzle cake loaf on a cake stand with a slice of cake on a separate plate topped with a dollop of cream

Orange drizzle cake

Name: Orange drizzle cake
Total time: 1 h
Yield: Serves 6
Ingredients: 110g butter softened; 180g golden caster sugar; 180g plain flour; 2 tsp baking powder; 4 tbsp milk; 1 orange zest grated; 2 eggs large; 2 oranges juiced; 1 lemon juiced; 100g golden caster sugar

Lulu Grimes

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Serves 6

A little effort

Prep: 10 mins

Cook: 50 mins

A star rating of 5 out of 5.14 ratingsRate

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A little sweeter and more subtle than a lemon drizzle, this moist cake is even better a day after baking, giving the drizzle time to soak in

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Alternatives

Complete the dish

Bake this orange drizzle cake, then check out our lemon drizzle cake, grapefruit drizzle cake, coconut and raspberry loaf, bara brith recipe and blood orange drizzle cake.

How to make the perfect orange drizzle cake: baker's tips

You can make your orange cake in a loaf shape or a round classic cake shape. We've used the former, check out our tried-and-tested guide to the best loaf tins to buy to help give you the perfect shape.

How to store orange drizzle cake: Store cake in an airtight container for 2-3 days. Syrup at room temp.

How to serve orange drizzle cake: Perfect with a dollop of thick Greek yoghurt or crème fraiche.

Orange drizzle cake recipe

Ingredients

110g butter

softened
180g golden caster sugar
180g plain flour
2 tsp baking powder
4 tbsp milk
1 orange

zest grated
2 eggs

large

FOR THE SYRUP

2 oranges

juiced
1 lemon

juiced
100g golden caster sugar

Method

step 1

Butter and line a 500g loaf tin. Put all the cake ingredients in a bowl and beat with an electric beater until smooth. Scrape into the tin and bake at 180c/fan 160c/gas 4 for 45 minutes, until golden and a skewer poked in comes out clean. Leave in the tin.
step 2

To make the syrup, gently heat the ingredients together until the sugar melts. Bring to a steady simmer for 1-2 mins until thickened.
step 3

Poke a skewer all over the cake, then pour over half the hot syrup. Cool in the tin, and serve with the remaining syrup.

Authors

Lulu GrimesManaging editor

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