Go Back
–+ servings
Orange Drizzle Traybake Cake

Delicious Orange Drizzle Traybake Cake for Sweet Moments

This Orange Drizzle Traybake Cake combines simplicity and elegance, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 slices
Course: DESSERTS
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 250 g Softened Butter Provides moisture and richness; substitute with margarine for a dairy-free option.
  • 250 g Caster Sugar Adds sweetness and helps create a light texture; can replace with granulated sugar.
  • 1 tsp Vanilla Extract Enhances flavor depth; use pure vanilla for best taste.
  • 4 Medium Eggs Acts as a binder for structure; replace with flaxseed meal mixed with water for vegan option.
  • 250 g Self-Raising Flour Creates a fluffy texture; substitute with all-purpose flour and baking powder.
  • 3 tbsp Milk Adds moisture; non-dairy milk can be used for lactose-free version.
  • 1 Zest of 1 Orange Provides a strong citrus aroma; zest more for a stronger flavor.
For the Drizzle
  • 200 g Icing Sugar Used for drizzle topping; powdered sugar can be substituted.
  • 2 tbsp Freshly squeezed Orange Juice Adds flavor to icing; carton juice can be used as a substitute.
  • 1-2 tbsp Additional Orange Zest For garnish to enhance visual appeal.

Equipment

  • mixing bowl
  • whisk
  • Spatula
  • 8x10-inch tin
  • Oven
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 180°C (160°C for fan ovens) and line an 8x10-inch tin with baking paper.
  2. In a large mixing bowl, whisk the softened butter and caster sugar together until light and fluffy, then stir in the vanilla extract.
  3. Gradually whisk in the medium eggs, self-raising flour, and milk until you achieve a smooth batter. Fold in the orange zest.
  4. Pour the batter into the prepared tin and spread it evenly with a spatula.
  5. Bake for 25-30 minutes, until golden brown and a toothpick inserted comes out clean.
  6. Allow the cake to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
  7. Mix the icing sugar with freshly squeezed orange juice until smooth and pourable.
  8. Once cooled, spread the icing over the cake and garnish with additional orange zest.
  9. Let the icing harden at room temperature before slicing into squares to serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 30mgCalcium: 2mgIron: 4mg

Notes

For an extra touch of sweetness, dust with powdered sugar before serving.

Tried this recipe?

Let us know how it was!