Orange Drizzle Cake, beautifully moist and jam-packed with a delicious zesty flavour. If you like the classic lemon drizzle cake, you will definitely love this quick and easy to make variation too. A must-try cake for Mother's Day or any other occasion.
I don't think there is any fruit I don't like, or I'm not willing to try at least. I do, however, agree that fruits are at their best when they are in season. And oranges are still amazingly juicy and full of flavour at the moment. So, it would be a shame not to put them to good use.
I have always been a huge fan of the popular Lemon Drizzle Cake Recipe. I make it as often as I can, and it always goes down a treat with everyone. Even with kids who wouldn't otherwise touch a non-chocolate dessert.
And that's when I came up with this wonderful variation of the same cake. What a treat! I can't believe I hadn't thought before about swapping lemons with oranges.
And trust me, you can't possibly come up with an easier cake! This is ready from scratch in about 40 minutes maximum! Isn't that amazing?
- self-raising flour - works better than plain flour as the cake is a lot more moist and les dense
- butter - make sure it's at room temperature
- baking powder - I still like to use it even if I use self-raising flour, it helps with the fluffiness
- sugar - granulated sugar works best
- eggs - make sure they are at room temperature
- milk - full-fat milk is the best, skimmed milk is not as creamy
- orange - we need the zest for the sponge and the juice for the drizzle
- orange extract - it can be optional, do use it if you have some, as it adds to the flavour
STEP-BY-STEP photos and instructions
To make the orange sponge, you can either add all the ingredients together, or cream the sugar and butter first. I actually prefer the latter, I think the sponge is a lot lighter and fluffier this way.
- in a bowl, add the sugar and butter, and use a hand mixer to mix everything well to get a smooth consistency
- crack in one egg at a time, and mix well after each addition
- add the sifted flour, orange zest, orange extract, milk and baking powder, and mix again
NOTE! The orange extract is not compulsory, but if you happen to have some around, that's perfect. It adds even more flavour to an already amazing sponge.
- butter and flour a round cake tin (mine is 16x9 cm with loose base) and spread the batter evenly
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 30 minutes or until golden and firm to touch, and a skewer inserted in the middle comes out clean
How to make the drizzle
For the drizzle we only need 2 ingredients: freshly-squeezed orange juice and sugar. Always add the drizzle to the hot cake just out of the oven. Pour it all over it, and leave the cake to cool completely before slicing.
When the sponge is still hot, the drizzle will be soaked up a lot better, making it moist and so flavourful, that it's hard to resist not having one too many slices.
Tips and FAQs
Make sure the oven is preheated before adding the cake, the heat will help rise the cake straight away, bringing better results.
The drizzle must be used as soon as the cake comes out of the oven, as the sponge will absorb it better, and the cake will have maximum flavour.
Or, why not, add it to your menu for an Afternoon Tea to remember. Whatever the occasion, be sure to impress anyone with this scrumptious cake.
Make sure that the cake tin you use is not too small. The batter should only cover maximum ⅔ of the tin, ideally half of the tin, to allow room for the cake to rise. If there is too much batter, the top will brown, while the middle is still raw, and it will evenly sink when out of the oven.
Other drizzle recipes
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Orange Drizzle Cake
- 150 g self-raising flour
- 75 g butter (at room temperature)
- 1 teaspoon baking powder
- 150 g sugar
- 2 eggs
- 2 tablespoon milk
- zest from 1 large orange
- 1 teaspoon orange extract
For the orange drizzle
- 50 g granulated sugar
- juice from one orange
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the sponge, beat the sugar and the butter in a large bowl until creamy.
- Add the eggs one by one mixing well after each addition.
- Sift in the flour, add the baking powder, orange zest, milk and orange extract, and beat again to get a smooth batter.
- Grease and flour a round cake tin (mine is 16x9 cm) and spread the batter evenly.
- Bake for 30 minutes or until golden and firm to touch, and a skewer inserted in the middle comes out clean.
- To make the drizzle, mix the orange juice and sugar together.
- When the cake is ready, pour the drizzle all over the sponge while it is hot, then leave to cool completely before slicing.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure the oven is preheated before adding the cake, the heat will help rise the cake straight away, bringing better results.
- The drizzle must be used as soon as the cake comes out of the oven, as the sponge will absorb it better, and the cake will have maximum flavour.
- Or, why not, add it to your menu for an Afternoon Tea to remember. Whatever the occasion, be sure to impress anyone with this scrumptious cake.