This Orange Drizzle Traybake Cake is sunshine in dessert form! Bursting with bright citrus flavor and topped with a sweet-tart orange glaze that seeps into every bite, this cake is the perfect balance of moist, tender crumb and zesty freshness.
I love how this simple traybake transforms ordinary oranges into something truly special. The beauty of this recipe is in its simplicity—a straightforward batter infused with orange zest and juice, then finished with a tangy drizzle that creates a deliciously sticky top. It’s the ideal treat for afternoon tea, casual gatherings, or whenever you need a bit of citrus cheer.
Why You’ll Love This
- No fancy equipment needed—just a mixing bowl and a standard baking tin
- Wonderfully moist texture that stays fresh for days
- Bright, natural orange flavor without artificial ingredients
- Perfect for beginners and experienced bakers alike
- Versatile enough for breakfast, tea time, or dessert
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1¼ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 4 medium eggs, at room temperature
- 2 cups self-raising flour
- 3 tablespoons whole milk
- Zest of 1 fresh orange
- 1¾ cups powdered sugar
- 2 tablespoons fresh orange juice
- 1-2 tablespoons fresh orange zest, for topping
Instructions
- Begin by heating your oven to 350°F. Take a moment to line your 8×10-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large bowl, beat the softened butter and sugar together until light and fluffy – this should take about 3-4 minutes. Mix in the vanilla, then gradually incorporate the eggs one at a time, followed by the flour and milk until just combined.
- Gently fold in the fresh orange zest until evenly distributed throughout your batter. Pour the mixture into your prepared pan, making sure to spread it evenly into the corners.
- Slide your cake into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before moving on to the next step.
- Once cooled, whisk together the powdered sugar and orange juice until smooth. Pour this gloriously citrusy icing over your cake, spreading it evenly. Finish with a generous sprinkle of fresh orange zest and allow the icing to set completely before cutting into squares.
Tips & Variations
- Add a handful of poppy seeds to the batter for a delightful crunch and classic pairing with citrus
- Try using a mix of orange and lemon zest for an even zingier flavor
- For a special occasion, top with a cream cheese frosting and candied orange slices
- Make it gluten-free by substituting a good quality gluten-free flour blend plus ½ tsp xanthan gum
- For extra moistness, brush the cake with a tablespoon of orange liqueur before adding the drizzle
Serving Suggestions
This Orange Drizzle Traybake is perfect served simply with a cup of Earl Grey tea or coffee. For a more indulgent dessert, pair a slice with a dollop of crème fraîche or Greek yogurt and a few fresh berries on the side.
If you’re feeling particularly decadent, warm a slice slightly and serve with a scoop of good vanilla ice cream, allowing it to melt slightly into the cake for an irresistible contrast of temperatures and textures.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- The cake can be frozen (unglazed) for up to 3 months—simply defrost and add the drizzle before serving.
- For the best flavor, use unwaxed oranges and organic when possible.
- The cake should be moist but not wet—if your skewer comes out with wet batter, give it another 5 minutes.
FAQs
Can I make this cake with lemons instead?
Absolutely! Simply substitute lemon zest and juice in the same quantities for a classic lemon drizzle cake.
Why did my cake sink in the middle?
This usually happens if the oven door is opened too early in the baking process or if the cake is underbaked. Make sure to wait until at least 20 minutes before checking on your cake.
Can I use a different sized tin?
Yes, but you’ll need to adjust the baking time. A larger tin will require less time, while a smaller, deeper tin will need more time in the oven.
Is this cake suitable for freezing?
Yes, but freeze it without the drizzle for best results. Once defrosted, you can add fresh drizzle before serving.
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