Orange Drizzle Cake

This Orange Drizzle Cake is a symphony of citrusy flavors and moist, velvety texture. Infused with the brightness of orange zest and juice, this sweet treat is perfect for springtime gatherings or any occasion that calls for a refreshing dessert that’s both elegant and effortless.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (180°C) and grease two 9-inch (23cm) round cake pans, then line the bottoms with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.

Gradually add the sugar to the mixing bowl and continue beating until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the orange zest, orange juice, and vanilla extract until well combined.

Gradually add the flour mixture to the mixing bowl, beating until just combined, being careful not to overmix.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired before slicing and serving to your guests!

Notes

To ensure the cake releases easily from the pan, make sure to grease it well and line the bottom with parchment paper.

Use room temperature eggs for a lighter texture and easier incorporation into the batter.

Don’t overbeat the butter and sugar mixture, as it can lead to a dense cake.

Freshly squeezed orange juice is a must for the best flavor, so try not to substitute with bottled juice.

Resist the temptation to overmix the batter, as it can result in a dense and tough cake.

Let the cakes cool completely in the pans before transferring them to a wire rack to prevent breaking.

You can store the cakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

To ensure even layers, bake the cakes until they’re just golden brown and a toothpick inserted into the center comes out clean.

This cake is perfect for breakfast, brunch, or a special occasion, and it’s best served with a drizzle of orange glaze or powdered sugar.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 46g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 4g