Orange drizzle cake is the perfect weekend baking project. It takes almost no effort and comes out perfect every time.
I am a huge fan of loaf cakes. They are super easy to make and always come out perfect which is super satisfying. You can also play around with so many flavour combinations such as blueberry and coconut or white chocolate and raspberry.
The cake batter is pretty basic. Equal parts of flour, butter and caster sugar and four large eggs. I like to add two teaspoon of Valencian orange extract to the batter, alternatively you can use two teaspoons of lemon zest. I just find that using the extract is much easier and less messy. This cake batter is ideal for a standard 2lb loaf tin.
To make the syrup, you will need to juice a large orange and mix the juice with caster sugar. I like to poke holes on the cake and pour the syrup over it using a spoon. The holes just ensure the orange juice is soaked throughout the sponge.
When it comes to decorating this orange drizzle cake the sky is the limit. You can leave it as is or add a buttercream or some glace icing like I do. If you are feeling fancy you could even whip up some meringues peaks and use them to decorate. I like to use some orange zest to give this cake even more flavour and a pop of colour. Make sure your orange drizzle cake has completely cooled down before decorating it.
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Orange Drizzle Cake
Equipment
- Hand Mixer
- loaf tin
Ingredients
Cake
- 250 g Unsalted Butter
- 250 g Caster Sugar
- 250 g Self Raising Flour
- 4 Large Eggs
- 2 tsp Orange Extract OR 2 teaspoons of orange zest
Drizzle
- 80 ml Orange Juice
- 75 g Caster Sugar
Decorations
- 2 tsp Water or Orange Juice
- 50 g Icing Sugar
- Orange Zest
Instructions
- Preheat your oven to 170°C, then grease and flour your tin or line it with baking paper
- In a large bowl beat the sugar and butter until light and creamy
- Add in the flour, eggs and orange extract and bet until you have a smooth batter and all the ingredients are combined
- Pour the batter into your tin and bake for 45-55 minutes. Check it after 45 minutes to make sure it doesn't burn
- While the cake is baking, mix your drizzle ingredients in a bowl and set it aside
- Once the cake is baked, take a skewer and poke holes on the cake and then use a spoon to pour the drizzle over the cake whilst it is still in the tin
- Leave the cake to cool completely before taking it out of the tin
- To make the icing mix the sugar with the water or orange juice until you have a runny smooth mixture. Pour it over the cake and decorate with the orange zest. Make sure to place the cake on a cooling rack with a large plate underneath it in order to minimize the mess when pouring the icing on it.
Notes
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