I walked outside, picked an orange off my tree and grated the zest. I don’t think I’ll ever get over the thrill of being able to do this.
Its a basic pound cake recipe and you whip it up in minutes.
I adapted a lemon version to an orange version, but you could just adapt back if lemon is preferable.
What you need:
- 225g butter – room temp, soft
- 225g caster sugar
- 225g self raising flour
- 4 large eggs – room temp
- finely grated zest of 1 orange (or lemon)
- FOR THE DRIZZLE TOPPING:
- juice of 1 orange (or 1 1/2 lemons)
- 85g caster sugar
How to make:
- Preheat oven to 180 c
- Beat the butter and sugar until pale and fluffy
- Add the eggs one at a time, allowing to fully combine between each addition
- Add the orange zest and mix
- I then did the the rest by hand: sift the flour over the mix and fold in to combine
- Line a 8x 21 cm loaf tin (or you could make a 21cm 1 layer round cake) and then empty the cake batter, smoothing over the top
- Bake for 45 – 50 mins, until golden brown, risen and when a tester is inserted it comes out clean.
- when its removed from the oven, mix the orange juice and the caster sugar together but don’t over stir to dissolve the sugar
- Pierce the cake all over the surface with a skewer or a sharp knife and then pour over the drizzle mix
- The juice will get absorbed by the cake and the undissolved caster sugar will form a light sugary crust
- Allow the cake to cool completely in the tin before removing it
Its extremely moist with a nice crumb, perfect with a cup of tea.