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Orange Drizzle Cake
5 from 4 votes

Orange Drizzle Cake

This Orange Drizzle Cake is zesty, moist and delicious! An easy all-in-one orange sponge drizzled with orange syrup that will delight citrus lovers.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 14 -16 slices
Calories: 357 kcal
Course: Snacks, Cake
Cuisine: British

Ingredients

For the cake
  • 350 g all-purpose flour plain / all purpose, 2 ¾ cups
  • 330 g caster sugar or granulated
  • 1 tbsp baking powder
  • ½ tbsp bicarbonate of soda baking soda
  • 3 orange zest only
  • 200 g butter softened or Stork baking spread, unsalted
  • 3 egg large
  • 120 ml whole milk ½ cup
  • 80 ml orange juice use the zested oranges
For the drizzle
  • 2 orange juice juice only
  • 150 g granulated sugar
  • 1 tbsp orange liqueur optional

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C (350°F). Mist a 23cm (9inch) cake tin with cake release spray and line the bottom with baking paper.
  2. Add the flour, sugar, baking powder, soda and orange zest into a large mixing bowl. Stir to combine using a small whisk.
  3. Add the orange juice, milk, butter and eggs. Beat using an electric hand mixer until the batter is smooth. You might need to stop and scrape the bottom and sides of the bowl with a spatula to make sure everything is mixed well.
  4. Spoon the batter into the prepared tin and level. Bake for 50-55 minutes or until the cake feels springy to the touch and a skewer inserter in the middle of the cake comes out clean.
  5. Prepare the orange syrup by mixing orange juice and sugar. Use a skewer to poke holes all over the cake, still in the cake tin.
  6. Drizzle the syrup over the cake letting it sink in. Allow the cake to cool before gently inverting onto a platter. Decorate with small orange slices or leave plain. Slice and serve and expect everyone to ask for seconds!

Notes

  • This cake is so easy that even novice bakers will find it a doddle to make. Even so there’s a few things you need to know to achieve citrus perfection!
  • This cake is so easy that even novice bakers will find it a doddle to make. Even so there’s a few things you need to know to achieve citrus perfection!
  • Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • You CAN use Stork straight from the fridge.
  • If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
  • Place cold eggs into warm water for five minutes to bring them back to room temperature.
  • Never substitute with light / reduced fat products unless the recipe explicitly says you can!
  • To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
  • For this orange cake you can use a 23cm (9in) springform cake tin, a loose bottomed tin or a regular cake tin. If you use the latter make sure to be very careful when turning out the cake as the top will be moist from the syrup.
  • Run a knife around the edge of the tin and invert the cake carefully onto a plate. Peel off the baking paper which was lining the tin. Immediately turn it over the right way around onto a stand or cake plate.
  • Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
  • Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.  
  • Start with room temperature ingredients. Unless specified otherwise all your ingredients including butter eggs and milk should be at room temperature in order to achieve a smooth batter. If one or more of the ingredients are cold they will cause your batter to split or look curdled.
  • You CAN use Stork straight from the fridge.
  • If your milk is cold from the fridge then heat briefly in the microwave or saucepan until just tepid. Make sure the milk is body temperature - not too hot!
  • Place cold eggs into warm water for five minutes to bring them back to room temperature.
  • Never substitute with light / reduced fat products unless the recipe explicitly says you can!
  • To prevent your cakes sticking to the pans, properly grease the cake tin with a little softened butter and then sprinkle with flour shaking out any excess. I prefer to use a cake release spray for most of my baking.
  • For this orange cake you can use a 23cm (9in) springform cake tin, a loose bottomed tin or a regular cake tin. If you use the latter make sure to be very careful when turning out the cake as the top will be moist from the syrup.
  • Run a knife around the edge of the tin and invert the cake carefully onto a plate. Peel off the baking paper which was lining the tin. Immediately turn it over the right way around onto a stand or cake plate.
  • How do I know if my cake is done? Oven temperatures can vary so set a timer for 5 minutes before the specified time. The cake is done when the top is springy to the touch, the cake has just started to pull away from the edge of the tin and a skewer or toothpick inserted in the centre comes out clean or with a few moist crumbs.
  • Avoid opening the oven too often – or too early! - to check if the cake is done or your oven will start losing heat.  

Nutrition Information

Calories 357kcal (18%) Carbohydrates 57g (19%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Cholesterol 67mg (22%) Sodium 222mg (9%) Potassium 151mg (3%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 429IU (9%) Vitamin C 2mg (2%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 14 -16 slices

Amount Per Serving

Calories 357

% Daily Value*

Calories 357kcal 18%
Carbohydrates 57g 19%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 8g 40%
Cholesterol 67mg 22%
Sodium 222mg 9%
Potassium 151mg 3%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 429IU 9%
Vitamin C 2mg 2%
Calcium 64mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.