• 225g Soft Unsalted Butter
  • 225g Caster Sugar
  • 4 Eggs
  • 225g Self-Raising Flour
  • Finely Grated Zest & Juice of 1 Orange
  • 25g Caster Sugar


  • STEP 1
    Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
  • STEP 2
    Sift in the flour then add the zest of the orange and mix until well combined.
  • STEP 3
    Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
  • STEP 4
    Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
  • STEP 5
    While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
  • STEP 6
    Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.

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