Orange Drizzle Cake

Name: Orange Drizzle Cake
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 225 g butter; 225 g caster sugar; 4 eggs; 225 g self raising flour; 1 unwaxed orange ((juice and zest only)); 90 g icing sugar

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Diet: Vegetarian

A twist on lemon drizzle cake, we have used oranges instead. This loaf cake is so easy to make and with just a few baking staples, you get a zesty and moist cake that the whole family will love. Soaked with an orange icing to take this Orange Drizzle Cake to the next level.

A sliced loaf cake with two orange halves either side of it.

If you love orange desserts, then you are going to LOVE this. A really light and fresh cake, that is the perfect way to use summer oranges. A twist on a traditional lemon loaf, but still with plenty of flavour. Just one bowl and 6 ingredients, this cake takes less than 5 minutes to prepare.

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Why you will love it
Ingredients needed
Step by step
Lemon vs Orange
How to pick the perfect orange
How to make it vegan
Orange drizzle cupcakes
What to serve it with
FAQs
Extra tips
More cake recipes
Recipe
Feedback

Why you will love it

A really easy bake
Light and fresh
A great way to use up oranges
Easy enough for kids to make
Just 1 bowl and 6 ingredients

Ingredients needed

Self raising flour - If you only have plain flour (all purpose flour) add 1 tablespoon of baking powder too.
Caster sugar (baker's sugar) - This is just a finer ground version of granulated sugar and mixes more easily.
Icing sugar (powdered sugar) - Used to make the orange drizzle.
Orange - What gives the cake its flavour.
Eggs - Fresh is always best and try to use organic or free range.
Butter - Unsalted butter is our preferred butter.

A full ingredients list with measurements is in the recipe card below.

Step by step

One: Put the butter and sugar in to a large bowl and beat together until fluffy.

Butter and sugar beaten in a metal mixing bowl.

Two: Add the eggs and whisk well.

Three: Add the self raising flour and orange zest and gently fold everything together until smooth. Don't over mix at this point.

Four: Pour in to a loaf tin lined with baking paper. Put in the oven at 200°C/400°F/Gas 6 for 50-55 minutes, until a skewer comes out clean.

Five: Mix together the icing sugar and juice from the orange. Using a fork or knife, make holes in the loaf and then pour the orange icing all over it.

Cooked loaf cake covered in a white translucent icing.

Six: Leave to cool and then slice.

Lemon vs Orange

When it comes to citrus cakes, it's usually the battle between the lemon and orange cakes. I think that orange is more of a subtle flavour, whereas lemon cakes usually pack a serious flavour punch. You could swap orange for lemon in this recipe and follow everything else the same.

Fancy something a little different? Why not try swapping the orange for lime.

How to pick the perfect orange

Seeing as oranges really are the star of this cake, you want to make sure that you are picking the best oranges. This will mean that you get plenty of flavour in the cake.

When picking an orange, make sure that it is fairly firm (but not too firm) and vibrant and shiny looking. When you cut it open, it should look juicy. If it looks dry, then it's not going to be good enough to use in this recipe.

Three slices of loaf cake with the rest of the cake next to them.

How to make it vegan

To make a vegan version of this cake, swap the butter for a vegan margarine and then use an egg alternative. Our favourite egg alternative in baking is a "chia egg". For each egg you need, mix together 1 tablespoon of crushed (in a pestle and mortar) chia seeds and 2 tablespoon water. Leave it in the fridge for 20 minutes.

You can also use half a very ripe banana, mashed, in replacement of each egg needed. However, this will give the cake a very banana flavour.

Orange drizzle cupcakes

If you find it difficult to have just one slice of cake, why not try making cupcakes instead as they are individually portioned. To make 8 cupcakes, follow the recipe up until you would pour it in to a loaf tin. Then divide the mixture between 8 cupcake cases that are in a muffin tin.

Bake in a preheated oven at 200°C/400°F/Gas 6 for 18-20 minutes, or until a skewer comes out clean.

What to serve it with

We tend to just have a slice of this by itself for an afternoon pick me up, or with a cup or tea of coffee. However, if you want to make this a little more indulgent, then why not serve it with some vanilla ice cream for a little single cream. Frozen yoghurt is a delicious addition too.

FAQs

How to store orange drizzle cake

Once the cake is cooled completely you can either slice it all up or leave it whole and then put it in an air tight container and store somewhere dark and cool out of sunlight. It will store for 2-3 days like this, if you can resist it that long.

Can orange drizzle cake be frozen?

Yes, you can store it in the freezer. Slice it and then wrap the slices individually and put them in an air tight container. It will keep in the freezer for up to 2 months. Allow to defrost at room temperature fully before serving.

Extra tips

• If you want a more intense orange flavour, add the zest from an extra orange. Don't add any extra orange juice to the icing though, unless you add more icing sugar.
• Swap the orange for lemon or lime (or a mixture of both) for something a little different.
• If your cake starts to look like it is burning on top, cover it in foil and continue cooking until a skewer comes out clean.
• Add some chocolate chips to the mixture for a delicious chocolate orange combination.
• To ensure that your cake is cooked all the way through and doesn't burn either, use an oven thermometer to make sure it gets to the correct temperature for the recipe.
• Don't over mix the batter once you add the flour and orange zest. This can cause the cake to not rise.

More cake recipes

If you’ve tried this orange drizzle cake, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.

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