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This zesty Orange Drizzle Cake recipe is SO easy and simple to perfect. It’s a citrus bake that’s light and moist with just a few basic ingredients, and works EVERY TIME.
My popular favourite Lemon Drizzle Cake inspired me to make another version for a little something different – and OH MY, it really does work!
This Orange Drizzle Cake is its modified offspring, with a slight change of flavour but still a simple and satisfying zesty sponge that works every time.
You can whip this up for whenever the situation calls for it – a gift, elevenses or dessert, even if you’re a baking beginner. One bowl, 5 minutes and the oven does the rest.
A good one if you’re looking for an easy-to-follow, delicious cake recipe!
Why you’ll love this Moist Orange Drizzle Cake recipe
⭐️ Light, moist and zesty citrus dessert or snack
⭐️ Foolproof recipe that works every time
⭐️ Zero fuss bake made in one bowl
What you need to know…
I call this a foolproof recipe because I know baking a cake can be daunting if you’re not well practised, but I want you to know this is honestly such an easy-to-follow method that you can’t really go wrong.
That said, there are a few basic tips and tricks it’ll be handy to know, so be sure to read my tip box below before you get started.
Easy Orange Drizzle Cake Ingredients Notes
- Unsalted butter – Some for the cake, some for greasing the tin. If you only have salted, that’s fine
- Caster sugar – Golden caster sugar works well if you have it
- Eggs – I use free range. If you want to be exact, they should weigh about 250g in total (weigh in shells)
- Self-raising flour
- Oranges – Use 2-3, depending on their size and how orangey you like the flavour. We’ll also use the juice for the drizzle
How to make Orange Drizzle Cake
1. Preheat your oven then mix all your cake ingredients in a bowl.
2. When smooth, grease your loaf tin and line it, then pour into the tin and bake as per the full recipe below.
3. Meanwhile, make up your drizzle with icing sugar and the juice of the oranges.
4. Once baked, skewer some holes in your cake, then pour over the top.
Hint: Don’t take your cake completely out of the oven when checking to see if your cake is cooked. If it’s not, it could sink. Instead, slide out on the shelf and put straight back in if needed.
How to store
Store the cake in an airtight tin or container for up to 5 days. Don’t store it in the fridge or it will become quite hard.
Freezer You can freeze this cake for another day! Make sure you wrap it in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating.
Top Tips
⭐️ How to know it’s cooked ⭐️
First, check the cake isn’t still wobbly when you move it. If it is, put it straight back in the oven. If not, push a skewer or sharp, thin knife into the centre of the cake. If it comes out clean, it means it’s cooked. (Some crumbs are fine, but not wet cake mixture.)
When checking your cake, just slide it out on the oven shelf rather than taking it all the way out. This is so if it’s not quite done, you can push it back in quickly before it sinks.
⭐️ How to zest the oranges ⭐️
The best way to zest oranges is to invest in a great zester. It will change your cake-making life! I like this Microplane Zester, which I’ve had for years and it makes the job SO easy.
⭐️ Loaf tin ⭐️
I like to make my Orange Drizzle Cake in a loaf tin. The sizes of these can be a bit confusing, but mine is technically a 1 lb tin. This one is the perfect size: Masterclass 1 lb Loaf Tin.
⭐️ How to stop sticking ⭐️
Rub softened butter all around the tin and then line it with baking paper. Be sure it’s baking paper or baking parchment, NOT greaseproof paper. They are different!
More fruity cakes
FAQs
Yes. Just replace the flour with gluten-free self-raising flour. It may sink a little more in the middle, but it will still taste fantastic
The most common reason for sinking in the middle is when the oven door has been opened before the cake was set.
Be sure not to open the door before 40 minutes, and even then, do it by opening the oven door and checking it as quickly as possible!
Quite simply, don’t overbake it! Also, make the delicious orange juice drizzle topping as it seeps in and helps to keep that consistency.
Yes you can! Follow my Lemon Drizzle Cake recipe for quantities.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Best Orange Drizzle Cake {Easy Recipe}
Ingredients
- 250 g Unsalted butter, Plus extra for greasing your tin. See notes
- 250 g Caster sugar, See notes
- 4 Eggs, Medium. See notes
- 250 g Self-raising flour
- 2-3 Oranges, Zest only. Using the zested oranges, use the juice of 2 for the icing drizzle. See notes
For the drizzle:
- 100 g Icing sugar
Instructions
- Preheat the oven to 160℃/180℃/Gas Mark 4 and grease your loaf tin and line it with baking paper.
- Put all of the cake ingredients into a large bowl and beat until smooth.
- Spoon into the prepared tin and smooth out. Bake for 40-50 minutes or until a skewer comes out clean.
For the drizzle:
- While the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
- Mix the icing sugar with enough of the juice of the oranges to make a thin paste. Add the liquid gradually so it stays nice and smooth.
- Pour all over the cake and allow to sink in.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why can’t I get your lemon drizzle cake recipe anymore. I baked this last week and everyone loved it so was disappointed when I couldn’t get the recipe again.
Thank you for all your delicious recipes.
I have no idea Mary, it’s still well and truly visible on the site! If you Google it’s the top one or two result too.
Made this last week and shared with some friends (social distancing) and instantly had to send the link for the recipe. Gorgeous cake which was actually really simple to make (I’m no baker so it has to be!) but got LOTS of compliments for it! Thank you! Have kept the recipe and will be making it again this summer!