Name: Easy Orange Drizzle Traybake Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12-16 servings
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature; 1¼ cups granulated sugar; 1 teaspoon pure vanilla extract; 4 medium eggs, at room temperature; 2 cups self-raising flour; 3 tablespoons whole milk; Zest of 1 fresh orange; 1¾ cups powdered sugar; 2 tablespoons fresh orange juice; 1-2 tablespoons fresh orange zest, for topping

Orange Drizzle Traybake Cake is more than just a dessert; it’s a sunshine-filled hug in cake form, guaranteed to brighten any day. We all crave those simple, utterly satisfying bakes that deliver on flavour without demanding hours in the kitchen, and this particular orange delight is a champion in that regard. What is it about this humble traybake that captures our hearts? It’s the perfect balance of moist, tender sponge infused with zesty orange, crowned with a gloriously sticky, sweet orange drizzle that seeps into every crumb. It’s the ultimate crowd-pleaser, making it ideal for parties, afternoon tea, or simply as a sweet treat to enjoy with a cuppa. This isn’t just any cake; it’s a promise of pure, unadulterated joy in every forkful.

Ingredients:

1 cup (2 sticks) unsalted butter, softened to room temperature
1¼ cups granulated sugar
1 teaspoon pure vanilla extract
4 medium eggs, at room temperature
2 cups self-raising flour
3 tablespoons whole milk
Zest of 1 fresh orange
1¾ cups powdered sugar
2 tablespoons fresh orange juice
1-2 tablespoons fresh orange zest, for topping

Making the Orange Drizzle Traybake Cake

Phase 1: Preparing the Cake Batter

Let’s get started on this wonderfully fragrant Orange Drizzle Traybake Cake! The key to a light and fluffy cake is ensuring your ingredients are at room temperature, especially the butter and eggs. This allows them to emulsify properly, creating a smooth and well-aerated batter. So, before you begin, take your butter out of the fridge at least an hour in advance, and give your eggs a quick soak in warm water for about 10 minutes if you’ve forgotten to take them out earlier.

First, in a large mixing bowl, cream together the softened unsalted butter and the granulated sugar. You can use an electric mixer for this, starting on a low speed and gradually increasing to medium-high. Beat them together until the mixture is pale, light, and fluffy. This process incorporates air into the batter, which is crucial for a tender crumb. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.

Next, add the pure vanilla extract and beat again until just combined. Then, it’s time to add the eggs, one at a time. Beat well after each addition, ensuring each egg is fully incorporated before adding the next. If your mixture looks like it’s starting to curdle, don’t worry too much; this is a common occurrence and usually resolves itself once the flour is added. Just make sure you’re beating thoroughly after each egg.

Now, gently fold in the zest of one fresh orange. This is where the vibrant citrus aroma really starts to come through, promising that delicious orange flavor in every bite. Be careful not to overmix at this stage. After the orange zest is incorporated, it’s time to add the dry ingredient. Gradually add the self-raising flour to the wet ingredients. Fold it in gently using a spatula or a wooden spoon until just combined. Overmixing the flour can develop the gluten too much, leading to a tough cake, so aim for a light hand. Finally, stir in the whole milk until the batter is smooth and of a pouring consistency. Again, avoid overmixing.

Phase 2: Baking the Traybake Cake

Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 20cm x 30cm (8 x 12 inch) rectangular baking tray with parchment paper, leaving some overhang on the sides to help you lift the cake out easily once baked. Pour the cake batter into the prepared tray, spreading it evenly with your spatula. Ensure the surface is as smooth as possible for an even bake.

Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when gently pressed.

Phase 3: Creating the Orange Drizzle Topping

While the cake is still warm in the tray, it’s time to prepare the star of the show: the orange drizzle! In a medium bowl, whisk together the powdered sugar and the fresh orange juice until you have a smooth, thick, but pourable consistency. If it seems too thick, add a tiny splash more orange juice, a teaspoon at a time. If it’s too thin, gradually whisk in a little more powdered sugar.

Once the drizzle is ready, poke holes all over the surface of the warm cake using a skewer or a fork. This allows the drizzle to soak into the cake, creating that signature moist and flavorful texture. Pour the orange drizzle evenly over the warm cake, allowing it to seep into the holes. Don’t worry if it looks a little messy; that’s part of its charm!

Finally, generously sprinkle the 1-2 tablespoons of fresh orange zest over the top of the drizzle while it’s still wet. This adds an extra burst of fresh orange flavor and a beautiful visual appeal. Allow the Orange Drizzle Traybake Cake to cool completely in the tray before cutting into squares or rectangles. This resting time is important for the drizzle to set properly and for the cake to firm up, making it easier to slice neatly.

Conclusion:

And there you have it – a delightful and straightforward recipe for our Orange Drizzle Traybake Cake! This recipe proves that you don’t need to be a professional baker to create something truly special. The moist crumb, infused with vibrant citrus notes and topped with that irresistible tangy glaze, makes this cake a guaranteed crowd-pleaser for any occasion, from afternoon tea to a casual get-together.

I truly hope you enjoy making and sharing this delicious treat. Don’t be afraid to experiment with it! For serving, a dollop of whipped cream or a scoop of vanilla ice cream elevates it further. You can also try adding a handful of fresh berries or a sprinkle of finely chopped pistachios for an extra touch of elegance and flavor contrast.

Remember, baking is all about personal expression. Feel free to adjust the orange zest or juice to your preference, or even add a splash of almond extract to the batter for a different aromatic dimension. The beauty of this Orange Drizzle Traybake Cake lies in its versatility and its ability to bring smiles with every bite. So go ahead, preheat your oven, and get ready to create some sweet memories!

Frequently Asked Questions:

Can I use lemons instead of oranges for this recipe?

Absolutely! While this is an Orange Drizzle Traybake Cake, you can certainly substitute lemons for a delightful lemon drizzle version. The tartness of lemon will create a wonderfully bright and zesty flavor profile that’s equally delicious. You might want to adjust the sugar in the drizzle slightly depending on the tartness of your lemons.

How should I store any leftover cake?

To keep your Orange Drizzle Traybake Cake fresh, store it in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, or if you’ve added any cream-based accompaniments, it’s best to refrigerate it. The drizzle topping may soften slightly in the refrigerator, so allowing it to come back to room temperature before serving is recommended.

Can I make this cake gluten-free?

Yes, you can adapt this recipe for a gluten-free version! You’ll need to replace the all-purpose flour with a good quality gluten-free flour blend. Ensure the blend contains xanthan gum, or add it separately according to the flour blend’s instructions. The texture might be slightly different, but the flavor will remain wonderfully citrusy and satisfying.