I love making this orange drizzle cake because it fills my kitchen with a fresh citrus aroma and delivers a wonderfully moist, tender crumb every single time. The balance between the soft sponge and the sweet, tangy orange drizzle makes this cake feel comforting yet elegant, perfect for both casual afternoons and special occasions.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple, reliable, and packed with bright orange flavor. I like how the zest perfumes the batter while the drizzle sinks into the cake, keeping it soft for days. It is one of those cakes I turn to when I want something easy that still feels special and satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 tablespoons orange zest
4 large eggs
⅓ cup fresh orange juice
For the orange drizzle:
½ cup fresh orange juice
¾ cup granulated sugar
Directions
I begin by preheating my oven to 350°F (175°C) and greasing a loaf or round cake pan. In a bowl, I mix the flour, baking powder, baking soda, and salt until well combined.
In another bowl, I cream the butter and sugar together until light and fluffy. I then add the orange zest and beat it in, followed by the eggs one at a time, making sure each egg is fully incorporated before adding the next.
I slowly mix in the orange juice, then gently fold in the dry ingredients until the batter is smooth. I pour the batter into the prepared pan and level the top.
I bake the cake for 40 to 45 minutes, until a skewer inserted into the center comes out clean. Once baked, I leave the cake in the pan while I prepare the drizzle by heating the orange juice and sugar together until the sugar dissolves.
I poke small holes in the warm cake and slowly pour the drizzle over the top, letting it soak in completely before removing the cake from the pan to cool fully.
Servings And Timing
I usually get 8 to 10 slices from this cake. Preparation takes about 15 minutes, baking takes around 45 minutes, and I allow at least 30 minutes for cooling and soaking with the drizzle before serving.
Storage/Reheating
I store this cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to 5 days. When reheating, I warm individual slices briefly in the microwave to bring back the soft texture.
FAQs
Can I make this cake ahead of time?
I often make this cake a day in advance because the flavors improve as it rests, and the drizzle keeps it moist.
Can I freeze orange drizzle cake?
I freeze individual slices wrapped tightly, and they keep well for up to 2 months. I thaw them at room temperature before serving.
What pan works best for this recipe?
I usually use a loaf pan, but a round 9-inch cake pan also works well with similar baking time.
How do I keep the cake from drying out?
I make sure not to overbake it and always pour the drizzle over the cake while it is still warm so it absorbs properly.
Can I reduce the sugar in the drizzle?
I sometimes slightly reduce the sugar, but I keep enough so the drizzle still creates that classic moist texture.
Conclusion
I keep coming back to this orange drizzle cake because it is dependable, flavorful, and incredibly comforting. The fresh citrus taste, combined with the soft crumb and sweet drizzle, makes it a cake I truly enjoy baking and sharing whenever I want something bright and homemade.
A moist and tender orange drizzle cake infused with fresh citrus zest and juice. Finished with a sweet-tart syrup that keeps the cake soft and flavorful, perfect for any occasion.
Total Time:1 hour 30 minutes (includes cooling and soaking)
Yield:8 to 10 slices
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 tablespoons orange zest
4 large eggs
⅓ cup fresh orange juice
½ cup fresh orange juice (for drizzle)
¾ cup granulated sugar (for drizzle)
Instructions
Preheat oven to 350°F (175°C). Grease a loaf or round 9-inch cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Add orange zest and beat to combine.
Add eggs one at a time, beating well after each addition.
Mix in the orange juice, then fold in dry ingredients until smooth.
Pour batter into prepared pan and level the top.
Bake for 40–45 minutes, until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the drizzle: heat orange juice and sugar in a saucepan over low heat until sugar dissolves. Do not boil.
Remove cake from oven and poke holes all over the top with a skewer.
Pour the warm drizzle slowly over the hot cake while still in the pan. Let it absorb fully.
Cool completely in the pan before removing and serving.
Notes
Use a round or loaf pan—both work well.
The cake tastes even better the next day as the drizzle continues to infuse it.
Freeze individual slices for up to 2 months.
Warm slices slightly in the microwave before serving for a fresh-from-the-oven texture.
You can reduce sugar in the drizzle slightly for a more tart finish.
