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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
