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Orange Drizzle Cake

This super popular and super moist, fruity zest orange drizzle bake is a perfect balance between the sweetness and tanginess of orange. This orange drizzle cake is easy to make with just a few steps to follow and it gets ready to go in the oven. The cake comes out to be so moist from inside that is rarely accompanied by a frosting. It goes well as a light tea time snack and just a craving to munch on.


Ready In: 50 min                 Serves: 5-6


  1. 1 cup all-purpose flour
  2. Pinch of salt
  3. 1 1/2 tsp of baking powder
  4. 3/4 cup of sugar
  5. 1/4 cup of milk
  6. 1/8 cup of orange juice
  7. 1/8 cup of vegetable oil
  8. 2 eggs
  9. 1 tsp of grated orange zest
  10. 1 cup confectioners sugar
  11. 2 tbsp orange juice
  12. 1/2 tsp vanilla extract

For Decoration

  1. 1/2 Orange
  2. 30 gm castor Sugar
  3. 50 gm icing sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8-inch round cake pan.
  2. In a measuring cup, combine milk, orange juice, oil, beaten eggs, and teaspoon orange zest. Set aside.
  3. Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
  4. Pour the batter into the pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow it to cool.
  5. Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.
  6. When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.

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