Orange Drizzle Cake
A twist on lemon drizzle cake, we have used oranges instead. This loaf cake is so easy to make and with just a few baking staples, you get a zesty and moist cake that the whole family will love.
Servings: 8 servings
Calories: 438kcal
Ingredients
- 225 g butter
- 225 g caster sugar
- 4 eggs
- 225 g self raising flour
- 1 unwaxed orange (juice and zest only)
- 90 g icing sugar
Instructions
- Put the butter and sugar in to a large bowl and beat together until fluffy.
- Add the eggs and whisk well.
- Add the self raising flour and orange zest and gently fold everything together until smooth. Don't over mix at this point.
- Pour in to a loaf tin lined with baking paper. Put in the oven at 200°C/400°F/Gas 6 for 50-55 minutes, until a skewer comes out clean.
- Mix together the icing sugar and juice from the orange. Using a fork or knife, make holes in the loaf and then pour the orange icing all over it.
- Leave to cool and then slice.
Video
Notes
- If you want a more intense orange flavour, add the zest from an extra orange. Don't add any extra orange juice to the icing though, unless you add more icing sugar.
- Swap the orange for lemon or lime (or a mixture of both) for something a little different.
- If your cake starts to look like it is burning on top, cover it in foil and continue cooking until a skewer comes out clean.
- Add some chocolate chips to the mixture for a delicious chocolate orange combination.
- To ensure that your cake is cooked all the way through and doesn't burn either, use an oven thermometer to make sure it gets to the correct temperature for the recipe.
- Don't over mix the batter once you add the flour and orange zest. This can cause the cake to not rise.
Nutrition
Serving: 1slice | Calories: 438kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 142mg | Sodium: 233mg | Potassium: 65mg | Fiber: 1g | Sugar: 39g | Vitamin A: 822IU | Calcium: 23mg | Iron: 1mg