Why You’ll Love This Recipe
This cake is bursting with fresh orange flavor and has a perfectly moist texture thanks to the drizzle. It’s easy to make with basic ingredients, yet tastes bakery-quality. The balance of sweetness and citrus makes it light and satisfying without being overly rich.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Fresh orange zest
Fresh orange juice
Milk
Vanilla extract
For the drizzle:
Fresh orange juice
Granulated sugar
For the glaze (optional):
Powdered sugar
Orange juice
Directions
Preheat the oven and grease a loaf or round cake pan.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the orange zest, orange juice, and vanilla extract.
Add the dry ingredients alternately with the milk, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake until golden and a toothpick inserted in the center comes out clean.
While the cake is still warm, mix the orange juice and sugar for the drizzle and pour it evenly over the cake, allowing it to soak in.
Let the cake cool completely. If desired, mix the glaze ingredients and drizzle over the top before serving.
Servings and timing
Servings: 8 to 10 slices
Prep time: 15 minutes
Bake time: 40 to 50 minutes
Total time: 55 to 65 minutes
Variations
Add poppy seeds for a classic orange poppy seed version.
Use lemon instead of orange for a lemon drizzle cake.
Add a hint of almond extract for a deeper flavor profile.
Top with candied orange slices for a decorative finish.
Make it as cupcakes by dividing the batter into muffin tins and adjusting the baking time.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed.
To reheat, warm slices in the microwave for about 10 seconds.
This cake also freezes well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use bottled orange juice?
Fresh orange juice is recommended for the best flavor, but bottled can be used in a pinch.
How do I keep the cake moist?
The drizzle helps lock in moisture, so be sure to pour it while the cake is still warm.
Can I skip the glaze?
Yes, the drizzle alone provides plenty of flavor.
What type of pan works best?
A loaf pan or an 8-inch round cake pan works well.
Can I make this cake dairy-free?
Yes, substitute butter with a plant-based alternative and use dairy-free milk.
Why did my cake sink?
It may have been underbaked or the oven door was opened too early.
Can I add nuts?
Yes, chopped almonds or walnuts can be added for texture.
Can I make this gluten-free?
Use a 1:1 gluten-free flour blend for best results.
How strong is the orange flavor?
It’s bright but balanced, not overpowering.
Can I double the recipe?
Yes, just adjust the baking time and use a larger pan.
Conclusion
Orange Drizzle Cake is a simple yet flavorful dessert that delivers a refreshing citrus twist in every bite. With its moist texture and zesty glaze, it’s a reliable recipe you’ll return to whenever you want something light, sweet, and satisfying.
PrintOrange Drizzle Cake
A light and moist orange cake infused with fresh citrus flavor and soaked in a sweet orange drizzle. Finished with an optional glaze, it’s a refreshing treat perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh orange zest
- 1/2 cup fresh orange juice
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/3 cup fresh orange juice (for drizzle)
- 1/2 cup granulated sugar (for drizzle)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons orange juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf or round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, and vanilla extract.
- Add the dry ingredients alternately with the milk, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still warm, mix the orange juice and sugar for the drizzle and pour evenly over the cake, allowing it to soak in.
- Let the cake cool completely.
- If desired, mix powdered sugar and orange juice to make a glaze and drizzle over the cooled cake before serving.
Notes
- Add poppy seeds for a classic orange poppy seed variation.
- Substitute lemon juice and zest for a lemon drizzle version.
- Use dairy-free butter and milk to make the recipe dairy-free.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg