Bake this orange drizzle cake, then check out our lemon drizzle cake, grapefruit drizzle cake and blood orange drizzle cake.

How to make the perfect orange drizzle cake: baker's tips

  • You can make your orange cake in a loaf shape or a round classic cake shape. We've used the former, check out our tried-and-tested guide to the best loaf tins to buy to help give you the perfect shape.

How to store orange drizzle cake: Store cake in an airtight container for 2-3 days. Syrup at room temp.

How to serve orange drizzle cake: Perfect with a dollop of thick Greek yoghurt or crème fraiche.

Orange drizzle cake recipe


  • 110g butter, softened
  • 180g golden caster sugar
  • 180g plain flour
  • 2 tsp baking powder
  • 4 tbsp milk
  • 1 orange, zest grated
  • 2 eggs, large


  • 2 oranges, juiced
  • 1 lemon, juiced
  • 100g golden caster sugar


  • STEP 1

    Butter and line a 500g loaf tin. Put all the cake ingredients in a bowl and beat with an electric beater until smooth. Scrape into the tin and bake at 180c/fan 160c/gas 4 for 45 minutes, until golden and a skewer poked in comes out clean. Leave in the tin.

  • STEP 2

    To make the syrup, gently heat the ingredients together until the sugar melts. Bring to a steady simmer for 1-2 mins until thickened.

  • STEP 3

    Poke a skewer all over the cake, then pour over half the hot syrup. Cool in the tin, and serve with the remaining syrup.


Lulu GrimesManaging editor

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