Description

This Orange Drizzle Traybake Cake is a soft, fluffy sponge bursting with fresh orange flavor. Topped with a zesty orange drizzle and an optional sweet glaze, it’s perfect for afternoon tea, bake sales, or a simple homemade treat.

Ingredients

Units Scale

For the Cake:

1 cup (225g) unsalted butter, softened

1 cup (200g) granulated sugar

4 large eggs

1 tbsp orange zest (about 2 oranges)

2 tbsp fresh orange juice

1 tsp vanilla extract

2 cups (250g) self-rising flour (or all-purpose flour + 2 tsp baking powder)

1/4 tsp salt

1/4 cup (60ml) whole milk

For the Orange Drizzle:

1/4 cup (60ml) fresh orange juice

1/2 cup (100g) granulated sugar

For the Glaze (Optional):

3/4 cup (90g) powdered sugar

1–2 tbsp fresh orange juice

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Instructions

Step 1: Make the Cake

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
In a large bowl, beat butter and sugar together until light and fluffy (2-3 minutes).
Add eggs, one at a time, beating well after each addition.
Stir in orange zest, orange juice, and vanilla extract.
Sift in flour and salt, then mix until just combined.
Pour in milk and mix until smooth.
Pour the batter into the prepared pan and spread evenly.

Step 2: Bake

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Make the Orange Drizzle

While the cake is still warm, mix orange juice and sugar in a small bowl until sugar dissolves.
Use a toothpick or skewer to poke holes all over the cake, then pour the orange drizzle evenly over the top.
Let the cake soak in the drizzle and cool completely.

Step 4: Make the Glaze (Optional)

In a small bowl, whisk together powdered sugar and orange juice until smooth.
Drizzle over the cooled cake before serving.

Step 5: Slice & Serve

Cut into squares and enjoy!

Notes

Extra Moist Cake: Replace ¼ cup milk with sour cream or yogurt for a richer texture.
Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
Freezing: Freeze unglazed cake for up to 3 months. Thaw and add glaze before serving.
Make it Dairy-Free: Use vegan butter and almond or oat milk instead of dairy.
For a More Intense Orange Flavor: Add ½ tsp orange extract to the batter.