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
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
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.