Orange Drizzle Cake

4.80 from 5 votes

This moist orange drizzle cake is full of citrus flavor. It is an easy and budget-friendly loaf cake that your family will love.

Prep Time15

Cook Time1

Total Time1 15

Course: Cakes

Cuisine: English

Servings: slices

Calories: 312kcal

Author: Adina

Soften the butter: Remove it from the fridge a few hours before baking, so it has time to soften.
250 g unsalted butter/ 1 cup
Preheat the oven to 180°C/ 350°F. Butter the loaf tin all over, sprinkle with a little flour, and shake it to distribute the flour all over. Turn the tin upside down over the sink and pat it on the back and the sides to remove the excess flour. Set aside.
Prepare the oranges: Wash and dry them very well. Cut a piece of orange peel very thinly if you want a few stripes to decorate the cake. Set aside. Zest the rest of one orange by grating the orange skin on the fine grater. Set aside. Juice the oranges; you need 100 ml/scant ½ cup juice. Set aside.
2-3 oranges

Mix wet ingredients: Beat the soft butter and the sugar until light and fluffy, about 5 minutes. Add the eggs to the batter, one at a time, mixing well in between.
butter + 200 g granulated sugar/ 1 cup + 5 eggs
Add dry ingredients: In another bowl, mix flour, baking powder, and salt. Sift them over the butter-sugar mixture and add the finely grated zest. Mix gently until combined. Pour the batter into the prepared tin.
250 g all-purpose flour/ 2 cups + 2 teaspoons baking powder + 1 pinch of salt + orange zest
Bake the cake for 60-65 minutes or until a skewer inserted in the middle of the cake comes out clean. Let rest in the pan for 10 minutes.

Make the orange drizzle in the meantime. Sieve the icing sugar into a small bowl. Add the orange juice and stir well.
100 g icing sugar/ 1 cup + 100 ml orange juice/ scant ½ cup
Drizzle orange cake: Prick the cake with a skewer (or toothpick) all over. Pour the drizzle all over. Let the cake cool completely in the tin. Carefully remove it from the tin and place it on a serving platter. Dust it with icing sugar and top it with the reserved orange peel stripes .

Measurements: Always use a digital kitchen scale in baking(the Amazon affiliate link opens in a new tab); it guarantees the best results.
Oranges: You need enough oranges to get 100 ml/scant ½ cup juice. You will only need the zest of 1 orange, most of it grated for the batter, and some thin peel stripes for decorating the cake.