Orange drizzle cake
This orange drizzle cake is a twist on a classic lemon drizzle cake. The orange sugar glaze creates a crunchy sweet topping
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Ingredients
For the cake:
- 225 grams butter room temperature, softened
- 225 grams caster sugar
- 225 grams self-raising flour
- 4 large eggs room temperature
- Finely grated zest of 1 orange
For the drizzle topping:
- 1 orange (juiced)
- 85 grams caster sugar
Instructions
- Preheat your oven to 180°C (160°C fan). Grease and line an 8x21cm loaf tin.
- Cream the butter and sugar together until pale and fluffy using a stand mixer or hand beater.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the grated orange zest.
- Sift the self-raising flour over the wet ingredients and gently fold it in by hand until just combined.
- Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
- Bake for 45–50 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
For the drizzle topping:
- Mix the orange juice and caster sugar in a small bowl, stirring just enough to combine without dissolving the sugar.
- While the cake is still warm, pierce the surface all over with a skewer or knife.
- Slowly pour the drizzle mixture over the cake, letting the juice soak in. The undissolved sugar will create a light, crunchy crust on top.
- Allow the cake to cool completely in the tin before removing it. Slice and serve with a cup of tea for the ultimate afternoon treat.
Notes
Storage Instructions for Orange Drizzle Cake
- At room temperature: Store the cake in an airtight container for up to 3 days.
- In the fridge: Keep it in the fridge for up to 5 days if your kitchen is particularly warm. Allow it to come to room temperature before serving for the best texture.
- In the freezer: Wrap the cake (whole or in slices) tightly in clingfilm and place it in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Servings: 8