Orange drizzle cake

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Today I want to share a cake that will be perfect for your Easter table - orange drizzle cake.

The cake is moist, fluffy and it smells divine. Orange zest and juice we use to soak the cake will fill your home with a pleasant citrus aroma. I think it's a cake you need to try, not just at Easter.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (for a 21 x 10 cm loaf tin)

Cake

  •  220 g (~1.5 cup) cake flour
  • 1 tsp baking powder
  • Small pinch of salt
  • 200 g soft butter
  • 180 g (1 scant cup) sugar
  • 3 eggs
  • Freshly squeezed juice of 1 orange (~60 ml)
  • Zest of 1 orange

Cake soak

  • Freshly squeezed juice of 2 oranges (~130 ml)

Icing

  • 1 cup (~100 g) icing sugar
  • Freshly squeezed orange juice (I used 2.5 tbsp)
  • Zest of half an orange

Method

  1. Sift 220 g cake flour and 1 heaped tsp baking powder into a large bowl. Once you get rid of any lumps add a small pinch of salt and stir though dry ingredients with a whisk until everything gets mixed together.
  2. Add 200 g soft butter and 180 g white sugar into a separate large bowl. Cream them together with an electric mixer until smooth and fluffy, and scrape down the sides of the bowl with a silicone spatula.
  3. Once you get desired texture add 3 large eggs, one at a time. Mix each egg in completely before adding the next one.
  4. Mix in freshly squeezed juice of one orange and grated zest of one orange. Batter may look quite grainy at this point; it will become smooth once you add flour.
  5. Add dry ingredients in three batches, folding each part in with a silicone spatula. Be careful to stir batter shortly, only until you can no longer see flour. This will ensure you will not overmix batter so that the cake will turn out light and fluffy, not tough and dense.
  6. Transfer the batter into a greased loaf tin, 21 x 10 cm, lined with baking paper. Spread the batter and even out its top.
  7. Bake the cake in an oven preheated to 180 deg C (no fan) for 50-60 minutes, until a skewer inserted into the middle of the cake comes out clean. The exact baking time will depend on your oven. If your cake browns too quickly, you can cover it with a piece of aluminum foil.
  8. Take ready cake out of the oven and prick the cake densely with a skewer. Insert the skewer all the way through the cake and pour freshly squeezed juice of two oranges onto the cake. Set the cake aside for 15 minutes until all of juice gets soaked into the cake. Put it onto a wire rack and set aside to cool completely.
  9. Once the cake is cool, prepare the icing. Put 100 g icing sugar into a small bowl and start adding orange juice, bit by bit. After the first tablespoon of orange juice add grated zest of half an orange. Stir in the orange juice until smooth, thick icing forms. I ended up using 2.5 tbsp of orange juice altogether. Transfer ready icing into a piping bag and squeeze it out onto the ready cake. Alternatively, spread the icing with a spoon.
  10. Enjoy!

Approximate nutritional value

100 g

  • 367 kcal
  • Carbs: 43 g 
  • Fat: 20 g
  • Protein:  5 g
  • Fibre: 0 g

1 slice (recipe makes 10 slices)

  • 331 kcal
  • Carbs: 39 g 
  • Fat: 18 g
  • Protein: 4 g
  • Fibre: 0 g

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