Orange drizzle cake

Orange drizzle cake

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(11 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 a dairy product made from separating whole milk or cream into fat and…

    • 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

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    Alice Walker's picture
    Alice Walker
    24th May, 2019
    This cake was DELICIOUS and so so easy to make. A fabulous cousin of the classic lemon drizzle. Unfortunately the creme fraiche we bought refused to whip, maybe because we accidentally bought a 50% less fat variety (I think full fat would be safest). So we mixed orange rind in with the creme fraiche and just used a little bit in the middle of the cake, and had some creme fraiche on the side. As other commenters have said, we didn't bother with the sugar cubes for the top of the cake, just used regular sugar for the drizzle. We also couldn't find orange curd so used lemon instead and it was still fantastic. 10/10 cake
    Tracey Lowe
    8th Aug, 2018
    It's just a basic Victoria sponge 200g with added orange zest. But well worth the effort, this cake is delicious. I have made it about 10 times now for my market stall and it sells out straight away with customers coming back asking for it. No need for the sugar cubes plain caster sugar drizzle is great. If you have anywhere that sells Mrs Darlingtons chutneys etc they do an orange curd.
    Ross Macfarlane's picture
    Ross Macfarlane
    7th Aug, 2018
    The most laziest excuse for a method I've ever seen - was gonna make this, but not gonna bother. Sort your act out.
    luvgdfood's picture
    17th Jul, 2018
    Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.
    13th May, 2018
    This was a delicious citrus cake that was really easy to make. I wouldn't bother in the future with sugar cubes as all mine just dissolved to mush; I would just mix loose sugar with the juice. Also I couldn't find orange curd (or lemon curd for that matter) so used Duerr's smooth orange conserve which worked really well. Perfect for a Sunday teatime!
    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.


    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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