Orange drizzle loaf

Orange drizzle loaf


52 people made this

About this recipe: Very simple to make! Inspired by the the traditional favourite - the lemon drizzle - this sweet, moist, perfumed loaf cake combines the comfort of traditional English sponge with a continental twist. The perfect accompaniment to your afternoon cup of tea or coffee.

Roxanna London, England, UK

Makes: 1 loaf cake

  • 160g unsalted butter, softened
  • 160g granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2 oranges
  • 160g self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon milk (optional)
  • 3 to 4 tablespoons icing sugar

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat your oven to 170 C / Gas 3 and line your tin. Cream together the butter and sugar until smooth.
  2. Whisk the 2 eggs and vanilla in a separate bowl, then gradually beat into the butter mixture (don't worry if it curdles a little!).
  3. Add the zest of 2 oranges, plus the juice of half of an orange and mix thoroughly.
  4. Sieve in the flour, bicarbonate of soda and cinnamon then fold in with a metal spoon. The mixture should be quite sloppy; if it is quite stiff then add a splash of milk. Pour entire mixture into lined 450g loaf tin.
  5. Bake for 20 to 30 minutes, or until your loaf has risen and is golden brown on the top.
  6. Prepare the drizzle topping: combine the juice of your remaining orange half with your icing sugar (enough to make a syrupy consistency) and if desired, a little extra orange zest.
  7. When you take your loaf out of the oven, leave in the tin to cool slightly for 10 minutes before pricking the top with a fork and then pouring over your drizzle mixture so that it soaks into the sponge. Enjoy!

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Reviews (3)


Great easy recipe...Think I may have over oranged it though but my bf says not! 😊 have a happy bf... - 01 Apr 2015


Made this a few times now can't get enough of it lol thankyou delish !!!!!! - 02 Nov 2015


Lovely moist cake, I added 100g of sultanas to it, and instead of milk, added a little more orange juice (we like it really orangey!!) Only downside, no way was it anywhere near cooked after 30 mins, took almost an hour at 170c, and also needed double the quantity of icing sugar to get it to a syrupy consistency, saying that, the oranges I had were very large Will certainly make it again. - 22 Oct 2016

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