Orange Drizzle Cake Traybake – Easy, Moist, and Bursting with Citrus Flavor -

Introduction & Getting Started

There’s just something about a drizzle cake that feels like pure sunshine on a plate, don’t you think? And while lemon drizzle usually gets all the glory, I’m here to tell you that this Orange Drizzle Cake Traybake might just steal the spotlight. It’s light, fluffy, and packed with the kind of zesty flavor that instantly perks up your day. Pair it with a cup of tea (or coffee if that’s your vibe), and you’ve got yourself the perfect pick-me-up any time of year.

Now, I don’t know about you, but I’ve always loved a good traybake. They’re simple, unfussy, and perfect for sharing—or keeping all to yourself, no judgment here. And what makes this one extra special is how the sponge soaks up a tangy orange syrup while it’s still warm, making every bite moist and bursting with flavor. Top that with a glossy orange icing, and you’ve got a bake that looks as good as it tastes.

I made this traybake on a rainy afternoon not too long ago, and let me tell you, it was the kind of bake that instantly brightened the whole kitchen. The smell of fresh orange zest baking in the oven? Absolutely heavenly.

So, let’s dive in and make this cheerful little treat together. Don’t worry—it’s beginner-friendly and comes together with ingredients you probably already have in your pantry.

Ingredients You’ll Need:

For the sponge

2 oranges, zest grated and juice squeezed
200g (1 cup) unsalted butter, softened

200g (1 cup) caster sugar
4 eggs, lightly beaten
200g (1⅔ cups) self-raising flour

2 tbsp whole milk

For the drizzle

3 tbsp fresh orange juice
75g (⅔ cup) icing sugar

For the icing

150g (1¼ cups) icing sugar
2 tbsp orange juice

Step 1: Prepping the Pan and Oven

Preheat your oven to 350°F (160°C fan) / Gas 4. Grease and line a 12 × 8 in (20 × 30cm) traybake tin. Lining is key here—it makes lifting out the sponge later so much easier.

Step 2: Creaming the Butter and Sugar

In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy. This step is worth the extra few minutes—it gives the cake that gorgeous light texture.

Step 3: Adding the Eggs

Gradually whisk in the eggs, one at a time. If the mixture looks like it’s starting to curdle, just add a spoonful of flour to bring it back together.

Recipe Steps Continued & Helpful Tips

Step 4: Folding in the Flour and Flavor

Once your eggs are fully combined, gently fold in the remaining self-raising flour along with the orange zest and milk. Don’t overmix here—just fold until everything is evenly blended. That zest is where the sunshine flavor really comes through, so don’t skimp on it!

Step 5: Bake the Sponge

Spoon the mixture into your lined tin and smooth the top with a spatula. Pop it into the oven and bake for 25–30 minutes, or until it’s golden and a skewer inserted in the middle comes out clean. The smell at this stage is going to be irresistible—you’ll know you’re on the right track.

Step 6: Make the Orange Drizzle

While the sponge is baking, stir together 3 tablespoons of fresh orange juice with 75g icing sugar until smooth. This is your drizzle—the sweet-tangy syrup that’s going to soak into the sponge.

Step 7: Soak the Sponge

As soon as the cake comes out of the oven, prick it all over with a skewer or fork. Then, pour the drizzle evenly over the warm sponge. It’ll soak right in, giving the cake that irresistible moistness and zingy citrus kick.

Step 8: Finish with Icing

Once the cake has completely cooled, whisk together the icing sugar and orange juice until you get a thick but pourable glaze. Drizzle it over the top (or spoon it on for a more rustic look), then sprinkle with extra orange zest for a bright finish.

Cut into 12 squares and serve—though I’ll warn you, they won’t last long.

Extra Tips & Twists:

Stir a spoonful of orange marmalade into the sponge batter for even more tang.

This traybake keeps beautifully in an airtight tin for up to 3 days—if it lasts that long!
Want to make it a little fancy? Add a few candied orange slices on top.
Perfect pairing? Try it with Earl Grey tea—the citrus notes go perfectly together.

FAQs & Conclusion

FAQs About Orange Drizzle Cake Traybake

Q1: Can I use lemons instead of oranges?
Yes! You can swap oranges for lemons to make a classic lemon drizzle traybake. Just follow the same method with lemon zest and juice.

Q2: Do I need self-raising flour?
If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to 200g (1⅔ cups) of plain flour.

Q3: Can I freeze this traybake?
Absolutely. Wrap the cooled sponge (without icing) tightly in cling film and freeze for up to 2 months. Just add the icing after defrosting.

Q4: How do I know when the cake is baked?
The sponge should be golden on top, spring back when gently pressed, and a skewer should come out clean.

Q5: Can I make it gluten-free?
Yes, just swap the self-raising flour for a good-quality gluten-free self-raising blend. The texture may be slightly different, but it will still taste amazing.

Q6: My icing turned out too runny—what went wrong?
It probably had a little too much juice. Just add a bit more icing sugar to thicken it up until you get the right consistency.

Q7: Can I double this recipe?
You sure can! Just bake it in two tins, or one larger tin, adjusting the bake time as needed.

Final Thoughts

And there you have it—an easy, zesty Orange Drizzle Cake Traybake that’s just as perfect for a lazy weekend bake as it is for a family get-together. It’s light, moist, and filled with citrus sunshine in every bite. Honestly, I think it’s one of those bakes that’ll have people asking for the recipe before they’ve even finished their slice.

If you try it out, I’d love to hear how it turned out for you. Did you add the marmalade twist? Did you enjoy it with a classic cuppa or maybe something fancier? Drop a comment, share your photos, and let’s keep the drizzle love going.

Happy baking—and don’t be surprised if this becomes your new go-to traybake!