Packed with flavour, this cake is a sweeter and mellower version of the classic lemon drizzle. You can eat the cake whilst it's still a little warm from the oven, but for the best texture make this cake a day ahead of serving, to allow the drizzle to soak in evenly.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
373
Ingredients
200g
unsalted butter, softened, plus extra to grease
275g
caster sugar, plus extra to decorate
4
medium eggs, lightly beaten
200g
self-raising flour
Finely grated zest 2 oranges and juice 3 oranges, keep separate
Directions
Step 1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment.
Step 2In a large bowl, using a handheld electric whisk, beat butter and 200g caster sugar until pale and fluffy, about 3min. Gradually add the eggs, beating well after each addition.
Step 3Using a large metal spoon, fold in the flour, 2tbsp orange juice and most of the orange zest (reserve the rest for the drizzle). Scrape batter into prepared tin, smooth gently to level and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Step 4Meanwhile, make the syrup. Gently heat the remaining caster sugar, orange zest and juice in a small pan, stirring, until the sugar dissolves. Increase heat to high and bubble for 1min.
Step 5As soon as the loaf comes out of the oven, poke holes into the top using a skewer and drizzle over half the syrup. Leave to soak for 10min then spoon over remaining syrup. Cool completely in the tin set on a wire rack, then turn out and dust with a little caster sugar to decorate. Serve in slices.
To store: Store in an airtight container at room temperature for up to 5 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
