The Best Easy Orange Drizzle Cake

This Orange Drizzle Cake is a zesty and moist loaf, perfect for any occasion. The combination of fresh orange zest and sweet orange syrup ensures a burst of citrus flavour in every bite.

5 from 3 votes

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: Loaf Cake

Author: Deborah Rainford

Ingredients

For the Cake:

225 g (1 cup) butter, softened
200 g (1 ½ cups) caster (granulated) sugar
4 eggs
2 tablespoons vegetable oil
225 g (1 ¾ cups) plain flour (all-purpose)
2 ¼ teaspoons baking powder
3 tablespoons orange zest, or the zest of a whole orange

For the Soaking Syrup:

Juice of 1 orange
85 g (⅔ cup) caster (granulated) sugar

For the Icing:

100 g (1 cup) icing sugar
2 tablespoons orange juice
2 teaspoons yoghurt

Instructions

Prepare the Oven and Tin: Preheat the oven to 160ºC and line a 2 lb loaf tin with baking paper.
Mix the Batter: In a large bowl, cream together the softened butter, vegetable oil, and caster sugar until the mixture is light, fluffy, and pale in color.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Combine Dry Ingredients: Sift in the plain flour and baking powder, then add the orange zest. Gently fold the mixture until just combined, being careful not to overmix.
Bake the Cake: Pour the batter into the prepared loaf tin and bake for 30-40 minutes, or until the top is golden and a toothpick inserted into the center comes out with moist crumbs.
Prepare Soaking Syrup: While the cake bakes, whisk together the orange juice and caster sugar in a bowl until the sugar is dissolved.
Soak the Cake: When the cake is done, leave it in the tin and poke holes all over the top with a toothpick. Pour the soaking syrup evenly over the cake, then cover and let it soak for about 2 hours while the cake cools.
Cool and Ice: Once the cake has soaked and cooled, remove it from the tin and place it on a cooling rack. Whisk together the icing sugar, orange juice, and yoghurt to make the icing. Drizzle the icing over the cake and let it set for about 30 minutes until firm to the touch.

Notes

Storage: The cake can be stored at room temperature for up to 4 days, in the fridge for up to 8 days, or in the freezer for up to 6 months.
Preparation Tips: Ensure all ingredients are at room temperature before starting, read through the recipe, preheat the oven, and prepare your baking tin ahead of time.
Flour Substitution: If using self-raising flour, omit the baking powder.
Butter Substitution: Margarine can be used in place of butter with no need for measurement adjustments.

Nutrition

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