Orange drizzle cake
A little sweeter and more subtle than a lemon drizzle, this moist cake is even better a day after baking, giving the drizzle time to soak in
- Total:
- Serves: 6 persons
Ingredients
- 110g butter, softened
- 180g golden caster sugar
- 180g plain flour
- 2tsp baking powder
- 4tbsp milk
- 1orange, zest grated
- 2eggs, large
- 2oranges, juiced
- 1lemon, juiced
- 100g golden caster sugar
Instructions
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.