Best Orange Drizzle Cake {Easy Recipe}

A loaf Orange Drizzle Cake ready baked, partially sliced, with a knife to the side, ready to eat.

4.86 from 7 votes

Best Orange Drizzle Cake {Easy Recipe}

This is a foolproof, simple and delicious Orange Drizzle Cake recipe that works every time! With impressive results, a moist texture and zesty flavour, this is a brilliant go-to bake, even for beginners.

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: Family Food

Servings: People

Author: Sarah Rossi

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

Oranges: I would recommend using the zest of 2 or 3 in the cake mixture, depending on how big the oranges are and how strong you’d like the flavour (using 2 for the zest is fairly mild). Stick to the juice of 2 lemons for the icing only though

Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital

Caster sugar: Golden caster sugar works well here if you have it

Eggs: I always use free range. If you want to be exact and ensure success, weigh them in their shells and they should total about 250g

Nutrition