I am so into citrus cakes these days. I don't know why, but I LOVE this orange drizzle cake the most.
I LIKE HOW LIGHT AND MOIST THIS ORANGE CAKE IS.
You will get an incredibly soft, fluffy, and moist sponge cake flavored with orange glaze. It is absolutely delicious!
Orange Drizzle Cake
This cake is stable in my house, especially in the citrus season, as I like to use real oranges. Plus, it is a delightful treat for kids!
This orange juice cake is super convenient and easy. It's simple to whip up and requires only a few pantry staples.
The orange icing soaks into the cake for a delicious finish, elevating the classic taste of this cake recipe. Delicious, tender, and scrumptious best describe this cake.
What's in This Recipe?
"See the recipe card below for more information about the ingredients and quantities."
Butter. I use unsalted butter at room temperature.
Caster Sugar. I like to use caster sugar in baking because it dissolves quickly. However, granulated sugar also works fine.
Eggs. I use 3 large eggs.
Self Raising Flour. Since I am aiming for a fluffy and light texture, this flour is a perfect choice.
Tip: You may use all-purpose flour instead of self-rising flour. However, you will have to add 1 teaspoon of baking powder to assist the flour in turning this cake lighter and airier.
Fresh Orange Juice and Zest. I use fresh oranges in making this cake. The orange zest gives the cake batter a citrusy taste, and the juice makes the orange drizzle syrup
Step By Step Instructions
One: Preheat the oven to 170 C/ 340 F and line a 20 cm cake tin with parchment paper.
Two: In a large mixing bowl, mix butter, sugar and eggs together until fully combined. Stir in flour, baking soda and orange zest.
Three: Scoop the batter into the cake tin and bake for 45-55 minutes. Allow to cool.
Make the orange drizzle
Four: In a small bowl, stir together the sugar and orange juice, then pour over the cake and leave to cool in the tin for 2-3 hours and then cut and serve.
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Recipe
Orange Drizzle Cake
Ingredients
- ½ cup unsalted butter , at room temperature
- 1 cup caster sugar
- 3 large eggs
- ½ teaspoon baking soda
- 2 cups self-raising flour
- 2 tablespoon orange zest
For the orange drizzle
- ¼ cup orange juice
- ½ cup caster sugar
Instructions
- Preheat the oven to 170 C/ 340 F and line a 20 cm cake tin with baking paper.
- In a bowl, mix butter, sugar and eggs together until fully combined.½ cup unsalted butter, 1 cup caster sugar, 3 large eggs
- Stir in flour, baking soda and orange zest.2 cups self-raising flour, 2 tablespoon orange zest
- Scoop the batter into the cake tin and bake for 45-55 minutes. Allow it to cool.
Make the orange glaze
- In a small bowl, stir together the sugar and orange juice, then pour over the cake and leave to cool in the tin for 2-3 hours and then cut and serve.¼ cup orange juice, ½ cup caster sugar
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