Bright, zesty, and irresistibly moist, this orange drizzle cake brings a burst of citrus flavor in every bite. With a soft crumb and sticky orange syrup soaked through, it’s a sunshine-sweet treat perfect for tea breaks or light desserts. It’s the kind of cake that feels both refreshing and comforting—simple, satisfying, and full of vibrant character.
Ingredient Breakdown
Unwaxed oranges are essential here, as the zest is used directly in the batter. Since the outer peel hasn’t been treated with wax or preservatives, it’s safe to use and full of aromatic oils that infuse the cake with fresh, natural citrus flavor. Their juice is equally vital, forming the syrup that saturates the sponge.
Butter or margarine forms the fat base of this cake. Butter provides rich flavor and a denser crumb, while margarine creates a slightly lighter texture and is often easier to cream. Both work well, so the choice depends on preference—just make sure it’s softened for smooth blending.
Caster sugar is finer than regular granulated sugar, allowing it to dissolve quickly and blend seamlessly with the butter. This results in a tender, uniform crumb and a delicate sweetness that balances the citrus notes without overpowering them.
Self-raising flour simplifies the recipe by incorporating leavening agents directly into the flour. It helps the cake rise evenly without the need to measure separate ingredients like baking powder or soda—perfect for a light, fluffy texture.
The drizzle is where this cake comes alive. A simple mix of fresh orange juice and icing sugar creates a syrup that’s both sweet and slightly tangy. Poured over the warm sponge, it seeps through the surface and soaks deep into the crumb, making every slice wonderfully moist and full of citrus flavor.
Step-by-Step Preparation Guide
Begin by preparing your equipment. Grease a 20cm loose-bottomed tin and line the base with parchment paper to prevent sticking and ensure a neat release. Preheat the oven to 180°C (160°C fan) or 350°F to allow for even, controlled baking.
Cream the butter and caster sugar together until light and fluffy. This step incorporates air, helping the cake rise and creating a tender texture. It should turn pale and increase in volume before you move on.
Gradually add the beaten eggs, a little at a time, mixing well between additions. This helps the batter emulsify and prevents curdling, which can result in a dense or uneven bake.
Sift the self-raising flour into the mixture and fold it in gently using a spatula or metal spoon. Avoid vigorous stirring to preserve the air you’ve worked into the batter. Add the zest of one orange and the juice of half, then fold again, just enough to evenly distribute the citrus.
Spoon the batter into the prepared tin and level the surface. Bake for 20–25 minutes, until the top is golden and the cake feels springy to the touch. Insert a skewer into the center—it should come out clean with no wet batter.
Once baked, leave the cake in the tin and immediately prick the surface all over with a skewer. This allows the syrup to soak in deeply and evenly.
Mix the juice of one orange with the icing sugar in a heatproof bowl. Microwave the mixture for 60 seconds to create a glossy, fragrant syrup. Be cautious—it will be very hot. Slowly spoon or pour it over the hot cake, letting it seep into the holes and spread throughout the sponge.
Allow the cake to cool completely in the tin so it can absorb every drop of the syrup without losing its shape. This rest period enhances both texture and flavor.
Recipe Tips & Frequently Asked Questions
Use room-temperature ingredients for better mixing and texture
Cold butter or eggs can cause the batter to split or bake unevenly.
Grate only the orange skin, not the bitter white pith
The zest contains the essential oils; the pith adds bitterness.
Poke holes while the cake is still hot for optimal syrup absorption
The warm sponge allows the syrup to seep in deeply and evenly.
Sift the icing sugar to avoid lumps in the syrup
A smooth syrup ensures even coverage and a glossy finish.
Let the cake cool in the tin to prevent it from breaking when moved
Removing it too early can cause cracks or sagging.
Can I use regular granulated sugar instead of caster sugar?
Yes, but the texture may be slightly coarser. You can blitz granulated sugar in a blender for a finer texture.
What can I substitute for self-raising flour?
Use plain flour and add 1½ teaspoons of baking powder per cup of flour.
Can I make the cake in advance?
Yes, it keeps well for 2–3 days when stored in an airtight container.
Does the syrup need to be hot when poured on the cake?
Yes. The heat helps the syrup penetrate the sponge more effectively.
What to Serve With This Recipe
This cake pairs beautifully with a cup of Earl Grey, whose bergamot notes echo the citrus. Chamomile tea adds a floral balance, while a glass of sparkling lemonade complements the orange zing. Serve with a dollop of crème fraîche or softly whipped cream to add creaminess to the sweet-tart profile. A scattering of fresh raspberries or blueberries adds color and contrast. For presentation, dust with icing sugar or top with candied orange peel for a refined finish.
Creative Variations
For a twist, swap the orange with lemon, lime, or even grapefruit. Each adds a unique citrus profile while maintaining the same method. Add a tablespoon of poppy seeds to the batter for texture and visual appeal. You can also infuse the syrup with a sprig of thyme or rosemary before microwaving for an herbal undertone. For a richer dessert, slice the cooled cake and layer it with orange curd and whipped cream for a drizzle cake trifle.
With its golden crumb and vibrant orange glaze, this drizzle cake is a citrus-lovers dream—simple to prepare, easy to love, and even better the next day. Perfect for every season and every slice, it’s the kind of bake that brightens the table and satisfies every craving for something sweet and refreshing.
Ingredients
2 unwaxed oranges
170 g (1½ sticks) butter or margarine
170 g (⅔ + ¼ cup) white caster sugar (superfine sugar)
2 medium free-range eggs, beaten
170 g (1 cup + 3 tbsp) self-raising white flour (self-rising flour)
4 tbsp icing sugar (powdered sugar)
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease a 20cm loose-bottomed cake tin and line the base with parchment paper to ensure the cake releases cleanly after baking.
In a large mixing bowl, cream together the butter and caster sugar until the mixture is pale, fluffy, and well-aerated. Add the beaten eggs, a little at a time, whisking continuously to create a smooth batter.
Sift the self-raising flour into the bowl and gently fold it in with a spatula or large metal spoon, taking care not to deflate the mixture. Add the zest of one orange and the juice of half an orange, then fold again until the citrus is evenly dispersed throughout the batter.
Transfer the mixture into the prepared tin, smoothing the surface with the back of a spoon or a spatula. Bake for 20 to 25 minutes, or until the cake is risen, golden, and feels firm when lightly pressed in the center. A skewer inserted into the middle should come out clean.
While the cake is still hot from the oven, use a skewer or cocktail stick to prick small holes all over the surface, allowing the drizzle to penetrate deeply.
In a microwave-safe bowl, combine the juice of one orange with the icing sugar. Stir to dissolve, then microwave the mixture for 60 seconds until it forms a fragrant syrup. Be cautious—it will be extremely hot.
Carefully pour or spoon the hot orange syrup over the warm cake, making sure it seeps into the holes. Leave the cake in the tin to cool completely as it absorbs the citrus glaze, intensifying its moisture and flavor.
Orange Drizzle Cake Recipe
Ingredients
- 2 unwaxed oranges
- 170 g 1½ sticks butter or margarine
- 170 g ⅔ + ¼ cup white caster sugar (superfine sugar)
- 2 medium free-range eggs beaten
- 170 g 1 cup + 3 tbsp self-raising white flour (self-rising flour)
- 4 tbsp icing sugar powdered sugar
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease a 20cm loose-bottomed cake tin and line the base with parchment paper to ensure the cake releases cleanly after baking.
- In a large mixing bowl, cream together the butter and caster sugar until the mixture is pale, fluffy, and well-aerated. Add the beaten eggs, a little at a time, whisking continuously to create a smooth batter.
- Sift the self-raising flour into the bowl and gently fold it in with a spatula or large metal spoon, taking care not to deflate the mixture. Add the zest of one orange and the juice of half an orange, then fold again until the citrus is evenly dispersed throughout the batter.
- Transfer the mixture into the prepared tin, smoothing the surface with the back of a spoon or a spatula. Bake for 20 to 25 minutes, or until the cake is risen, golden, and feels firm when lightly pressed in the center. A skewer inserted into the middle should come out clean.
- While the cake is still hot from the oven, use a skewer or cocktail stick to prick small holes all over the surface, allowing the drizzle to penetrate deeply.
- In a microwave-safe bowl, combine the juice of one orange with the icing sugar. Stir to dissolve, then microwave the mixture for 60 seconds until it forms a fragrant syrup. Be cautious—it will be extremely hot.
- Carefully pour or spoon the hot orange syrup over the warm cake, making sure it seeps into the holes. Leave the cake in the tin to cool completely as it absorbs the citrus glaze, intensifying its moisture and flavor.
