The Best Easy Orange Drizzle Cake
A light and fluffy orang drizzle cake that is perfect for afternoon tea or even for brunch. A soaking syrup and drizzle glaze ensure and soft moist cake for days.
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Servings: 10 Slices
Ingredients
- 225 (225) butter, softened
- 200 g (7 oz) caster sugar
- 4 (4) eggs
- 2 tablespoons (2 tablespoons) vegetable oil
- 225 g (1 5/7 cups) plain flour
- 2 ¼ teaspoons (2 ¼ teaspoons) baking powder
- 3 tablespoons (3 tablespoons) orange zest or the zest of a whole orange
- For the soaking syrup
- juice of 1 orange
- 85 g (3 oz) caster sugar
For the icing
- 100 g (3 ½ oz) icing sugar
- 2 tablespoon (2 tablespoon) orange juice
- 2 teaspoons (2 teaspoons) yoghurt
Instructions
- Preheat the oven to 160ºC and line a 2 lb loaf tin with baking paper.
- Cream the butter, oil and sugar until light, fluffy and pale in colour.
- Beat in the eggs one at a time, blending after each addition and scraping the sides of the bowl as needed. Sift in the flour and baking powder and add in the orange zest. Gently combine being careful not to over mix.
- Pour into the prepared loaf tin and bake for about 30- 40 minutes. The cake will be golden on top and a toothpick will come out with moist crumbs. When the orange cake comes out, leave it in the tin and poke some holes with a toothpick. Pour the soaking syrup over the cake evenly, cover and leave to soak for about 2 hours while the cake cools.
- Remove from the tin to a cooling rack and drizzle with the icing. Leave the to set for about 30 more minutes until the icing has firmed up a little and is no longer gooey to touch.
To make the soaking syrup
- Whisk the orange juice and the caster sugar in a bowl.
To make the glaze icing
- Whisk all the ingredients together. Add more juice or icing sugar to achieve your desired consistency.
Notes
Storage: room temperature 4 days, fridge 8 days, freezer 6 months.
Before baking: read through the recipe, make sure all of your ingredients are at room temperature, preheat the oven and prepare your baking tray.
Flour: if using self-raising flour, skip the baking powder
Butter: if using margarine a straight substitution will work. No need to adjust the measurement.
Nutrition
Calories: 298kcal | Carbohydrates: 58g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 147mg | Potassium: 89mg | Fiber: 1g | Sugar: 40g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg
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