Italian Orange Drizzle Cake
Delight your senses with this irresistible Italian Orange Drizzle Cake, a citrus-infused masterpiece perfect for any occasion. This vibrant dessert combines the zesty aroma of fresh orange zest with the tangy sweetness of freshly squeezed orange juice, delivering a light and moist sponge with every bite. Topped with a beautifully glossy orange glaze that seeps into the cake, this recipe strikes the perfect balance of brightness and richness. Quick and easy to prepare in just under an hour, this elegant cake is ideal for weekend baking, afternoon tea, or as a centerpiece for celebrations. Bursting with Mediterranean flavor and charm, it will transport you straight to a sunny Italian bakery.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 150 grams Unsalted butter, softened
- 3 large Eggs
- 2 tablespoons Fresh orange zest
- 60 milliliters Fresh orange juice
- 50 milliliters Whole milk
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 120 grams Powdered sugar
- 3 tablespoons Fresh orange juice (for drizzle)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy using a handheld mixer or stand mixer.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the orange zest and 60 ml of fresh orange juice, followed by the milk. The mixture may look slightly curdled at this point, which is normal.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the orange drizzle by whisking together the powdered sugar and 3 tablespoons of fresh orange juice until smooth.
Once the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is completely cooled, drizzle the orange glaze evenly over the top of the cake, allowing it to drip down the sides.
Let the glaze set for a few minutes before slicing and serving. Enjoy your Italian Orange Drizzle Cake!
Nutrition Facts
Calories |
3242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 895 mg | 298% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 446.7 g | 162% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 284.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 253 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 755 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
