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Orange Drizzle Cake

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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.

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

  1. Preheat the oven to 350°F (175°C) and grease a loaf or round cake pan.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
  4. Stir in the orange zest, orange juice, and vanilla extract.
  5. Add the dry ingredients alternately with the milk, mixing until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
  8. 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.
  9. Let the cake cool completely.
  10. 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

Find it online: https://thefamilycooking.com/orange-drizzle-cake/