Orange drizzle cake

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



  1. 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.
  2. 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.
  3. 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.