Big Cakes: Orange Drizzle Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

This is a very versatile recipe; try it with lemon zest and juice, too. It makes a firmer cake than the Very Lemony Crunch Cake, so is an excellent base for decorating.


For the Cake

  • 250 g unsalted butter, softened, plus more for the tin
  • 250 g golden caster sugar


Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½.

Butter a 20cm diameter, 7.5cm deep, round tin, then line the base with baking parchment.

Cream the butter, sugar and zest until very pale, light and fluffy (it will take at least 5 minutes in an elect