Orange Drizzle Cake

4 from 5 votes

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.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Dessert

Cuisine: English

Servings: cake

Calories: 2001kcal

Author: Daniela Apostol

Ingredients

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

Metric - US Customary

Instructions

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.

Notes

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.

Nutrition