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.
- 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
- 50 g granulated sugar
- juice from one orange
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Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
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To make the sponge, beat the sugar and the butter in a large bowl until creamy.
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Add the eggs one by one mixing well after each addition.
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Sift in the flour, add the baking powder, orange zest, milk and orange extract, and beat again to get a smooth batter.
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Grease and flour a round cake tin (mine is 16x9 cm) and spread the batter evenly.
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Bake for 30 minutes or until golden and firm to touch, and a skewer inserted in the middle comes out clean.
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To make the drizzle, mix the orange juice and sugar together.
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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.