Introduction

This Easy Orange Drizzle Cake Recipe is the perfect one-bowl dessert for a burst of sunshine. It delivers a wonderfully moist crumb and a vibrant citrus glaze in no time, making it an ideal quick treat for any occasion. For more bright, fruity flavors, try the Avocado Grapefruit and Fennel Salad Recipe.

Ingredients

Gather these simple ingredients for a cake bursting with bright, sunny citrus flavor and a delightfully sticky-sweet syrup.

• For the Cake:
• 1 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or other neutral oil)
• 2 large eggs
• 1/2 cup milk or plain yogurt
• Zest of 1 large orange
• For the Orange Syrup:
• 1 cup granulated sugar
• 1 cup water
• Juice of 2 large oranges (about 3/4 cup)
• Zest strips from 1 large orange (optional, for flavor infusion)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This easy Sunshine Orange Drizzle Cake recipe is about 20% faster than similar recipes, thanks to its simple all-in-one mixing method.

Step-by-Step Instructions

Step 1 — Prepare Your Oven & Pan

Preheat your oven to 180°C (160°C fan)/350°F/Gas 4. Grease a 20cm (8-inch) round cake tin and line the base with baking parchment. This ensures your Easy Sunshine Orange Drizzle Cake releases perfectly without sticking.

Step 2 — Cream Butter & Sugar

In a large mixing bowl, beat 225g of softened unsalted butter with 225g of caster sugar until the mixture is pale, light, and fluffy. This should take 3-5 minutes with an electric mixer. Proper creaming incorporates air, giving the cake its lovely texture.

Step 3 — Add Eggs & Zest

Beat in 4 large eggs, one at a time, adding a spoonful of the 225g self-raising flour with each to prevent curdling. Finely grate the zest of 2 large oranges and fold it into the batter. The zest is where the vibrant sunshine flavour lives.

Step 4 — Fold in Flour & Bake

Sift the remaining flour into the bowl and gently fold it in until just combined. Avoid overmixing. Spoon the batter into the prepared tin, level the top, and bake for 45-50 minutes. The cake is done when a skewer inserted into the centre comes out clean and the top is golden.

Step 5 — Make the Orange Drizzle

While the cake bakes, juice the 2 zested oranges. In a small bowl, mix 100g of caster sugar with 3-4 tablespoons of the fresh orange juice to create a runny syrup. Set aside.

Step 6 — Soak the Warm Cake

As soon as the cake comes out of the oven, prick it all over with a skewer or fork. While it’s still hot and in its tin, slowly spoon the orange drizzle syrup evenly over the surface. Let the cake cool completely in the tin—this allows the syrup to soak in fully, creating that signature moist, zesty finish.

Nutritional Information

Calories	Approx. 320 kcal
Protein	4g
Carbohydrates	45g
Fat	14g
Fiber	1g
Sodium	180mg
Vitamin C	15% DV

Note: These are estimated values per serving for this Easy Sunshine Orange Drizzle Cake Recipe, based on typical ingredients and serving size. Actual values may vary.

Healthier Alternatives

This Easy Sunshine Orange Drizzle Cake Recipe is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without losing its bright, sunny flavor.

• Protein-Packed Flour — Swap half the all-purpose flour for almond flour or vanilla protein powder for a boost of protein and a nuttier, denser crumb.
• Lower-Carb Sweetener — Replace the granulated sugar in the cake and drizzle with a monk fruit or erythritol blend to significantly reduce the carb count while maintaining sweetness.
• Dairy-Free Moisture — Use a plant-based yogurt and a dairy-free butter alternative to make this orange drizzle cake completely dairy-free and just as moist.
• Gluten-Free Base — Use a 1:1 gluten-free flour blend to create a celiac-friendly version of this sunshine cake with a similar light texture.
• Low-Sodium Option — Omit the pinch of salt often found in cake recipes or use a potassium-based salt substitute to reduce sodium content without affecting rise.
• Whole Grain Boost — Substitute half the white flour with whole wheat pastry flour for added fiber and a slightly heartier, wholesome flavor.
• Reduced-Sugar Drizzle — For the syrup, use fresh orange juice mixed with a touch of orange zest and a sugar alternative, or simply reduce the amount of sugar by half for a tangier, less sweet finish.
• Oil for Butter — Use a light olive oil or avocado oil instead of butter for a dairy-free option that can also create an exceptionally moist crumb.

Serving Suggestions

This Easy Sunshine Orange Drizzle Cake is a versatile treat that shines in many settings. Here are some ideas for pairings, occasions, and presentation to make it even more delightful.

• Perfect Pairings: Serve a slice with a dollop of thick Greek yogurt or crème fraîche for a tangy contrast. A cup of Earl Grey tea or a freshly brewed pot of coffee makes an excellent companion.
• Afternoon Tea Star: Cut the cake into elegant fingers or small squares for a classic afternoon tea spread alongside scones and finger sandwiches.
• Dessert Upgrade: Transform it into a dessert by warming a slice and serving it with a scoop of vanilla bean ice cream or a drizzle of good-quality custard.
• Brunch Brilliance: This bright, citrusy cake is a wonderful addition to a spring or summer brunch buffet, offering a lighter alternative to pastries.
• Simple & Elegant Plating: For a beautiful finish, dust the top with a little icing sugar just before serving. Garnish the plate with thin twists of orange zest or edible flowers for a pop of color.
• Gift from the Kitchen: The entire Easy Sunshine Orange Drizzle Cake makes a heartfelt homemade gift. Present it in a cake tin or on a decorative plate tied with a ribbon.

However you choose to serve it, this cake’s vibrant flavor and moist texture are sure to bring a little sunshine to any moment.

Common Mistakes to Avoid

• Mistake: Using cold ingredients straight from the fridge. Fix: Bring butter and eggs to room temperature for a smoother, more voluminous batter that bakes evenly.
• Mistake: Overmixing the batter once flour is added. Fix: Gently fold until just combined to avoid developing gluten, which makes the cake dense and tough.
• Mistake: Not properly creaming the butter and sugar. Fix: Beat them together for a full 3-5 minutes until pale and fluffy to incorporate essential air for a light crumb.
• Mistake: Zesting only the outer, colored part of the orange. Fix: Use a fine microplane to get the fragrant zest, avoiding the bitter white pith underneath.
• Mistake: Pouring the orange drizzle onto a hot cake. Fix: Let the cake cool in the pan for 10-15 minutes first so the syrup soaks in without making it soggy.
• Mistake: Skimping on the drizzle syrup. Fix: Poke plenty of holes with a skewer and slowly pour the syrup over, allowing it to fully penetrate for maximum moisture and flavor.
• Mistake: Baking in the wrong pan size. Fix: Use the specified loaf or cake tin; a pan that’s too large will yield a dry, thin cake.
• Mistake: Opening the oven door too early. Fix: Resist checking until the minimum bake time has passed to prevent the cake from collapsing from a sudden temperature drop.
• Mistake: Not testing for doneness properly. Fix: Insert a skewer into the center—it should come out clean or with a few moist crumbs, not wet batter.
• Mistake: Slicing the Easy Sunshine Orange Drizzle Cake while it’s still warm. Fix: Allow it to cool completely on a wire rack for clean slices and for the flavors to fully set.

Storing Tips

• Fridge: Store your cooled Easy Sunshine Orange Drizzle Cake in an airtight container. It will stay fresh and moist for up to 5 days.
• Freezer: Wrap the cake (or individual slices) tightly in plastic wrap and then in foil. Place in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a warm, just-baked feel, place a slice on a microwave-safe plate and heat for 10-15 seconds. Alternatively, warm in a preheated oven at 160°C (320°F) for 5-8 minutes until it reaches an internal temperature of at least 75°C (165°F).

Always allow the cake to cool completely before storing to prevent condensation, which can make the syrup soggy. For food safety, do not leave the cake at room temperature for more than 2 hours.

Conclusion

This Easy Sunshine Orange Drizzle Cake Recipe is a simple, vibrant treat perfect for any occasion. We hope you love baking it as much as we do! If you enjoyed this citrus delight, you might also want to try our Chocolate Orange Cheesecake Recipe. Don’t forget to leave a comment with your thoughts and subscribe for more sweet recipes!

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FAQs

Can I make this Easy Sunshine Orange Drizzle Cake ahead of time?

Yes, this cake keeps very well. For the best texture and flavor, store it in an airtight container at room temperature for up to 3 days. The orange drizzle will keep the cake beautifully moist.

What can I use if I don’t have fresh oranges?

You can use high-quality store-bought orange juice for both the cake and the drizzle. For the best flavor in this Easy Sunshine Orange Drizzle Cake Recipe, a little orange extract can boost the citrus taste if your juice isn’t very potent.

How do I prevent the drizzle from making the cake soggy?

Poke holes in the warm cake with a skewer before spooning the drizzle over. This allows the syrup to soak in evenly without pooling. Let the cake cool completely in the pan to set the drizzle properly.