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orange drizzle cake

Orange Drizzle Cake

This light and refreshing Orange Drizzle Cake is the perfect balance of sweet and citrus flavours. The sponge is infused with a delicious orange drizzle and topped with a thick layer of white icing. For the decoration, I kept things simple and grated orange zest on top.
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Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

  • 300 g Margarine or unsalted butter I use Stork Original margarine, it makes the cake really light and fluffy
  • 300 g Golden caster sugar you could also use white caster sugar
  • 1 tsp Vanilla extract
  • 3 large Eggs at room temperature
  • 300 g Self-raising flour
  • 1 large Orange zest and juice

Orange drizzle

  • 0.5 large Orange juicy only
  • 35 g Golden caster sugar

Orange icing

  • 250 g Icing sugar
  • 1 large Orange juice only
  • 2-3 tsp Cold water if needed

Instructions
 

  • Preheat the oven to 170°C (fan).
  • Lightly grease a 2lb loaf tin (I used this one by Circulon) and line with greaseproof paper (see notes in the post above for how to do this). Set the baking tin aside.
  • In a large bowl, beat the margarine (or butter), golden caster sugar and vanilla extract together until creamy.
  • Mix in the eggs one at a time, adding 2 tablespoons of the 300g flour after each egg to stop the mixture from curdling.
  • Add the remaining flour, and the zest of the whole orange plus the juice of half of the orange. Fold the mixture together until smooth and fully combined.
  • Spoon into the loaf tin, smoothing it out the top. Bake for 55-60 minutes* until risen, golden on top and a toothpick inserted into the middle comes out clean.

Meanwhile make the orange drizzle

  • Mix the orange juice and sugar together in a bowl. You can use the remaining half of the orange used to make the cake.
  • As soon as the cake is out of the oven, prick it all over with a toothpick or skewer and spoon over the orange drizzle, letting it sink into the cake.
  • Leave to cool in the baking tin for 30 minutes, then carefully lift the cake out and transfer to a wire rack to cool completely.

Decorate with orange icing

  • Mix the icing sugar and orange juice together until combined. The consistency of the icing should be thick but still pourable. If it's too thick, mix in a teaspoon of cold water at a time until it reaches the right consistency.
  • Pour the icing over the cake, letting it drip down the sides.
  • Leave to set for 20 minutes, then decorate with orange zest. Slice and enjoy!

Notes

*If the cake starts to brown too much, you can lightly place a piece of foil over the cake after 50 minutes. 
Keyword Eggs, Golden caster sugar, Orange, Self-raising flour, Vanilla extract