Orange drizzle cake

Orange drizzle cake

  • serves 6
  • A little effort

You'll need no excuse to whip up this zesty take on a classic sponge. It's perfect for every occasion, and the whole family will love it. There will only be crumbs left!

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To make the syrup, gently melt together the juices and sugar. Poke a skewer all over the cake, then pour over half the hot syrup. Cool in the tin, then serve with yoghurt or crème fraîche and the remaining syrup.

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Ingredients

  • butter 110g, softened
  • golden caster sugar 180g
  • plain flour 180g
  • baking powder 2 tsp
  • milk 4 tbsp
  • orange 1, zest grated
  • eggs 2, large
  • oranges 2, juiced
  • lemon 1, juiced
  • golden caster sugar 100g

Method

  • 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 melt together the juices and sugar. Poke a skewer all over the cake, then pour over half the hot syrup. Cool in the tin, then serve with yoghurt or crème fraîche and the remaining syrup.

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