Orange Drizzle Cake Easy Recipe

My popular favourite Lemon Drizzle Cake inspired me to make another version for a little something different – and OH MY, it really does work! This Orange Drizzle Cake is its modified offspring, with a slight change of flavour but still a simple and satisfying zesty sponge that works every time. You can whip this up for whenever the situation calls for it – a gift, elevenses or dessert, even if you’re a baking beginner. One bowl, 5 minutes and the oven does the rest. A good one if you’re looking for an easy-to-follow, delicious cake recipe!

Why you’ll love this Moist Orange Drizzle Cake recipe

⭐️ Light, moist and zesty citrus dessert or snack ⭐️ Foolproof recipe that works every time ⭐️ Zero fuss bake made in one bowl That said, there are a few basic tips and tricks it’ll be handy to know, so be sure to read my tip box below before you get started. Freezer You can freeze this cake for another day! Make sure you wrap it in a couple of layers of greaseproof paper for the freezer and defrost it at room temperature before eating. When checking your cake, just slide it out on the oven shelf rather than taking it all the way out. This is so if it’s not quite done, you can push it back in quickly before it sinks.

⭐️ How to zest the oranges ⭐️

The best way to zest oranges is to invest in a great zester. It will change your cake-making life! I like this Microplane Zester, which I’ve had for years and it makes the job SO easy.

⭐️ Loaf tin ⭐️

I like to make my Orange Drizzle Cake in a loaf tin. The sizes of these can be a bit confusing, but mine is technically a 1 lb tin. This one is the perfect size: Masterclass 1 lb Loaf Tin.

⭐️ How to stop sticking ⭐️

Rub softened butter all around the tin and then line it with baking paper. Be sure it’s baking paper or baking parchment, NOT greaseproof paper. They are different!