Are you looking for a delicious and easy-to-make cake recipe that will bring some zest into your life? Look no further than this recipe for Orange Drizzle Cake! This cake is perfect for any occasion, whether you want to impress your friends at a dinner party or simply treat yourself to a yummy dessert. So, let’s get baking!
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup freshly squeezed orange juice (about 2 oranges)
- 2 teaspoons orange zest
- 1/4 cup confectioners’ sugar
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, whisk together the sugar and eggs until light and creamy.
- Add the vegetable oil, orange juice, and orange zest to the sugar and egg mixture, and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, make the orange drizzle by whisking together the confectioners’ sugar and 2 tablespoons of orange juice.
- Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack.
- Poke several holes in the top of the cake with a toothpick and pour the orange drizzle over the top of the cake. Let the cake cool completely before slicing and serving.
Serving size: 1 slice (1/10 of cake)
Saturated Fat: 1.5g
- 9×5 inch loaf pan
- Medium mixing bowl
- Large mixing bowl
- Wire rack
This cake is perfect on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
If you want to mix things up, try adding some poppy seeds to the batter for a fun twist on this classic recipe. You could also try making a lemon drizzle cake by swapping out the orange juice and zest for lemon juice and zest.
- If you don’t have vegetable oil, you can use any neutral-flavored oil, such as canola or grapeseed oil.
- If you don’t have fresh oranges, you can use bottled orange juice and store-bought orange zest.
- If you don’t have confectioners’ sugar, you can use granulated sugar and blend it in a food processor until fine.
This cake will keep in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 1 month.
- Make sure to whisk the sugar and eggs together until light and creamy to ensure a fluffy cake.
- Fold the dry ingredients into the wet ingredients gently to avoid overmixing, which can result in a tough cake.
- Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely. This will help prevent the cake from sticking to the pan.
This recipe makes 1 loaf cake, which serves 10 people.
Frequently Asked Questions
- Can I use orange extract instead of fresh oranges? Yes, you can use 1 teaspoon of orange extract in place of the orange zest.
- Can I use a different type of flour? Yes, you can use whole wheat flour or a gluten-free flour blend in place of the all-purpose flour.
- Can I make this cake ahead of time? Yes, you can make this cake up to 1 day in advance and store it in an airtight container at room temperature.
I absolutely love this recipe for Orange Drizzle Cake! The combination of fresh orange juice and zest gives the cake a bright and zesty flavor that is so refreshing. The orange drizzle adds an extra hit of sweetness and makes the cake super moist. Plus, it’s so easy to make and always turns out perfectly. I highly recommend giving this recipe a try!
To summarize, this recipe for Orange Drizzle Cake is a fun and zesty treat that is perfect for any occasion. It’s easy to make, delicious, and sure to impress your friends and family. So, what are you waiting for? Get baking!