Orange drizzle cake

Orange drizzle cake

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(4 ratings)

Prep: 15 mins Cook: 25 mins Ready in 40 minutes


Cuts into 8 slices
We don't need a reason to whip up this zingy Victoria sponge, it's perfect for any and every occasion

Nutrition and extra info

  • Sponge only

Nutrition: per serving

  • kcal548
  • fat30g
  • saturates18g
  • carbs66g
  • sugars45g
  • fibre1g
  • protein7g
  • salt0.95g
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    For the sponge

    • 200g soft butter, plus extra for greasing



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g self-raising flour
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 200g golden caster sugar
    • 4 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • zest 2 orange



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the drizzle

    • 100g rough white sugar cube
    • zest 1 orange, plus 2 tbsp juice



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the filling

    • 100ml crème fraîche
    • 6 tbsp orange curd



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…


    1. Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.

    2. For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    23rd Apr, 2016
    This cake is a delicious summery treat. I used lemon curd as that's all we could get hold of, and it was fine. Whipped up the remaining creme fraiche from a 300ml pot with orange juice and icing sugar to make an orange cream alongside.
    13th Jul, 2010
    the recipe is on the right side of the page!!
    5th May, 2009
    Where can one find orange curd?
    27th Oct, 2008
    Made my own orange curd as my local supermarket only had lemon, but this cake was loved by all who tried it, the sugar topping is excellent too.
    19th Oct, 2008
    nice and light cake, was praised by all housemates :) I added candied peel to the fresh cream and on top instead of sugar cubes.
    6th Aug, 2008
    I changed the butter for margerine which (I think) creates a much lighter cake... but I liked the creme fraiche filling.. I kept the first cake and gave the second one to my sister whose husband loves cakes almost as much as he loves her!
    15th Jul, 2008
    This is my first visit into Good Food Guide and what a disappointment. Like Caroline, I failed to find a clear recipe for the Drizzle Cake!
    30th Jun, 2008
    I found it,
    27th Jun, 2008
    can not find first recipe am i missing something?
    12th Feb, 2015
    Orange curd? Cannot find it anywhere!
    3rd Jan, 2014
    Can this cake be frozen
    goodfoodteam's picture
    17th Feb, 2015
    Hi Wincey, thanks for your question, the sponges without the filling and decoration would be fine to freeze. Make sure you wrap the sponges in a double layer of cling film and add the filling etc once defrosted.
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