Packed with flavour, this cake is a sweeter and mellower version of the classic lemon drizzle. You can eat the cake whilst it's still a little warm from the oven, but for the best texture make this cake a day ahead of serving, to allow the drizzle to soak in evenly.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Cal/Serv:
373
Ingredients
200 g unsalted butter, softened, plus extra to grease
275 g caster sugar, plus extra to decorate
4 medium eggs, lightly beaten
200 g self-raising flour
Finely grated zest 2 oranges and juice 3 oranges, keep separate
Directions
Step 1 Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g loaf tin with baking parchment.
Step 2In a large bowl, using a handheld electric whisk, beat butter and 200g caster sugar until pale and fluffy, about 3min. Gradually add the eggs, beating well after each addition.
Step 3Using a large metal spoon, fold in the flour, 2tbsp orange juice and most of the orange zest (reserve the rest for the drizzle). Scrape batter into prepared tin, smooth gently to level and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Step 4Meanwhile, make the syrup. Gently heat the remaining caster sugar, orange zest and juice in a small pan, stirring, until the sugar dissolves. Increase heat to high and bubble for 1min.
Step 5As soon as the loaf comes out of the oven, poke holes into the top using a skewer and drizzle over half the syrup. Leave to soak for 10min then spoon over remaining syrup. Cool completely in the tin set on a wire rack, then turn out and dust with a little caster sugar to decorate. Serve in slices.
To store: Store in an airtight container at room temperature for up to 5 days.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
