If you’re looking for a cake that’s light, fluffy, and bursting with citrusy goodness, then look no further than this orange drizzle cake recipe. This cake is perfect for any occasion, whether it’s a birthday party, a family gathering, or just a lazy Sunday afternoon. It’s easy to make, tastes delicious, and is sure to impress your guests.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- 1 tsp baking powder
- 2 oranges, zest and juice
- 100g granulated sugar
Instructions
- Preheat the oven to 180°C (160°C fan)/gas mark 4.
- Cream together the butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a tablespoon of flour with each egg.
- Sift in the remaining flour and baking powder and gently fold into the mixture.
- Add the orange zest and mix well.
- Pour the mixture into a greased 20cm cake tin and bake for 35-40 minutes, or until a skewer inserted into the middle comes out clean.
- While the cake is baking, make the orange drizzle by mixing together the orange juice and granulated sugar.
- When the cake is done, remove it from the oven and prick it all over with a skewer.
- Pour the orange drizzle over the top of the cake and leave to cool in the tin.
Nutritional Information
Each serving of orange drizzle cake contains approximately:
- Calories: 460
- Protein: 5g
- Carbohydrates: 67g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 126mg
- Sodium: 61mg
- Potassium: 143mg
- Fiber: 1g
- Sugar: 50g
- Vitamin A: 730IU
- Vitamin C: 21mg
- Calcium: 47mg
- Iron: 1mg
Cooking Time
The total cooking time for this recipe is approximately 1 hour, including preparation time.
Equipment
- Mixing bowl
- Electric mixer or hand whisk
- 20cm cake tin
- Skewer
- Small saucepan
Serving Suggestions
This orange drizzle cake is delicious on its own, but you can also serve it with whipped cream or vanilla ice cream for an extra special treat.
Variations
If you want to switch things up, you can try adding some poppy seeds to the cake batter for a little extra crunch. You could also try using lemon instead of orange for a tangy twist.
Substitutions
If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g of plain flour. You can also use margarine instead of butter if you prefer.
Storage
This cake will keep for up to 3 days in an airtight container at room temperature. You can also freeze it for up to 3 months.
Tips
- Make sure your butter is soft before you start – this will make it easier to cream with the sugar.
- Use a skewer to check if the cake is done – if it comes out clean, the cake is ready.
- Prick the cake all over before adding the orange drizzle – this will help the cake absorb the syrup and make it extra moist.
Notes
If you want to make this cake ahead of time, you can bake it and add the orange drizzle, then freeze it without cutting it into slices. When you’re ready to serve it, simply defrost it and slice it up.
Frequently Asked Questions
Can I use a different type of citrus fruit?
Yes, you can use lemon, lime, grapefruit, or any other citrus fruit you like. Just adjust the amount of juice and zest accordingly.
Can I make this cake gluten-free?
Yes, you can use gluten-free flour instead of self-raising flour. Just make sure it’s a blend that’s suitable for baking.
Can I make this cake vegan?
You can try using a vegan butter substitute and flax eggs instead of regular eggs, but we haven’t tested this recipe with those substitutions.
This orange drizzle cake recipe is a winner in our book. It’s easy to make, tastes delicious, and is sure to impress your guests. The orange drizzle adds a zesty, tangy flavor that pairs perfectly with the light, fluffy cake. We hope you give this recipe a try and let us know what you think!