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.
300gMargarine or unsalted butterI use Stork Original margarine, it makes the cake really light and fluffy
300gGolden caster sugaryou could also use white caster sugar
3largeEggsat room temperature
1largeOrangezest and juice
35gGolden caster sugar
2-3tspCold waterif needed
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!
*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