Drizzle cakes are a classic cake, and also one of my favourite. They are more commonly seen flavoured with lemon, but also work deliciously with other citrus fruit, in particular orange.
It’s beginning to feel a little more like spring, and there’s no better way to look ahead to the new season than tucking into a slice of drizzle cake.
As oranges as not as tart as lemons, orange drizzle cakes require less sugar. This orange drizzle cake has an orange flavoured syrup and icing glaze. I was rather liberal with my icing (I like each slice to have a nice covering) but you could make a little less and drizzle it over the top in a more stylish way if you wish.
- 125g butter
- 100g caster sugar
- zest and juice (for icing, see below) 1 orange
- 2 eggs
- 175g self-raising flour
- 3-4 tbsp milk
For the syrup:
- 3tbsp orange juice
- 1 1/2 tbsp icing sugar
For the glaze icing:
- the rest of the orange juice
- icing sugar
- Preheat oven to 180c and line a loaf tin
- Cream the butter, and then mix in the sugar
- Add in the eggs, milk and orange zest
- Sieve in the flour and mix until incorporated
- Pour into tin and bake for about 45 minutes, until slightly brown
- To make the syrup: heat orange juice and sugar gently in a saucepan until sugar has dissolved. Skewer cake as soon as it comes out of the oven and pour the syrup over the top. Leave cake to cool in tin
- To make the glaze: mix the remaining orange juice with enough icing sugar to form a stiff paste. Drizzle over the cooled cake.
- Storage: Store in an airtight container for a few days