Zingy Orange Drizzle Traybake Cake Recipe: Sweet Citrus Joy

Baking enthusiasts adore this vibrant orange drizzle traybake cake that bursts with citrusy brightness.

Zesty orange notes dance through every tender crumb, creating a dessert that sparkles with sunshine-like flavor.

This simple yet elegant cake brings warmth to any gathering with its bright, tangy essence.

Soft and moist, the cake offers a delightful balance of sweetness and citrus punch.

Each slice promises a delectable journey through layers of robust orange flavor.

Whispers of fresh orange zest and a glossy drizzle make this treat irresistibly tempting.

You’ll want to savor every delightful bite of this crowd-pleasing dessert.

Orange Drizzle Traybake Cake: Fresh Highlights

• Zest Up Your Baking: A beginner-friendly recipe that brings bright, tangy orange flavors to a simple cake, perfect for bakers looking to expand their skills without feeling overwhelmed.
• Quick Family Treat: Requires minimal ingredients and straightforward steps, making it an ideal dessert for busy households wanting a delicious homemade sweet that everyone can enjoy together.
• Versatile Crowd-Pleaser: Equally stunning as a casual afternoon snack, weekend brunch addition, or elegant dessert for small gatherings, this traybake adapts to multiple occasions with its vibrant citrus profile.
• Sensory Delight: Combines soft cake texture with refreshing orange essence, creating a memorable taste experience that balances sweetness and zesty notes in every single bite.

Orange Drizzle Cake Ingredients

• Butter: A creamy base that provides richness and helps create a tender cake texture.
• Sugar: Sweetens the cake and contributes to its soft, moist crumb.
• Eggs: Bind the ingredients together and add structure to the cake.
• Flour: The primary dry ingredient that forms the cake's foundation.
• Milk: Adds moisture and helps create a smooth, consistent batter.

• Orange Zest, Orange Juice: Bring a bright, fresh citrus flavor and aromatic quality to the cake.
• Vanilla: Enhances the overall flavor profile with its warm, sweet undertones.

• Powdered Sugar: Creates a smooth, glossy icing that adds sweetness and visual appeal.
• Parchment Paper: Ensures easy cake removal and prevents sticking to the baking pan.

Simple Steps for Orange Traybake Cake

Step 1: Preheat and Prepare

Warm up your oven to a cozy 350°F.

Grab an 8×10-inch baking pan and line it with parchment paper, creating little handles on the sides for easy cake lifting later.

Step 2: Whip Up the Base

Grab your mixing bowl and cream together butter and sugar until they transform into a fluffy, cloud-like mixture.

This might take about 3-4 minutes of good beating.

Add vanilla, then gently mix in eggs one by one.

Slowly fold in flour and milk, stirring until everything just comes together smoothly.

Step 3: Infuse with Citrus Goodness

Sprinkle in fresh orange zest, stirring gently to spread the sunny flavor throughout your batter.

Transfer the mixture to your prepared pan, smoothing it out so every corner gets some love.

Step 4: Bake to Golden Bliss

Slide the pan into the waiting oven.

Bake for 25-30 minutes, keeping an eye out for that perfect golden color.

Check doneness by inserting a toothpick – it should come out clean and dry.

Step 5: Create the Zesty Glaze

Once the cake has completely cooled, whip up a magical orange glaze.

Whisk together powdered sugar and fresh orange juice until you have a silky-smooth mixture.

Pour this liquid sunshine over your cake, making sure it covers every inch.

Sprinkle some extra orange zest on top for a burst of citrusy brightness.

Let the glaze set before slicing into delightful squares.

Tips for Citrusy, Sweet Traybake Cake

• Grate orange zest carefully to avoid the bitter white pith, using only the bright orange outer layer for maximum flavor without unwanted bitterness.
• Ensure butter, eggs, and milk are at room temperature to create a smoother, more uniform batter that results in a lighter, fluffier cake texture.
• Gently fold ingredients until just combined to prevent a tough, dense cake – stop mixing as soon as no flour streaks remain.
• Store cake in an airtight container at room temperature for up to 3 days to keep it fresh and prevent drying out, with the drizzle helping to lock in moisture.

Orange Traybake Variations for Bright Flavor

• Lemon Lavender Variation: Replace orange zest with lemon zest and add dried lavender buds for a floral, aromatic twist. Use lemon juice instead of orange juice in the glaze for a tangy finish.
• Gluten-Free Option: Swap regular flour with a gluten-free all-purpose flour blend. Ensure all ingredients are certified gluten-free to accommodate those with wheat sensitivities.
• Dairy-Free Adaptation: Use coconut oil instead of butter and almond milk in place of regular milk. Select a dairy-free margarine for a rich, creamy texture without dairy components.
• Vegan Version: Substitute eggs with mashed bananas or a commercial egg replacer. Use plant-based milk and vegan butter alternatives to create a completely plant-based cake that maintains the original's moist, tender crumb.

Serving Orange Cake for Brunch or Tea

• Zesty Brunch Companion: Pair this tangy orange traybake with a light cappuccino or freshly brewed Earl Grey tea for a delightful morning treat.
• Elegant Dessert Plate: Serve slices alongside a dollop of whipped cream and a few fresh orange segments for an elevated presentation that looks restaurant-worthy.
• Tea Party Favorite: Cut into smaller bite-sized squares perfect for afternoon tea gatherings, garnishing with a tiny mint leaf for extra visual appeal and subtle freshness.
• Picnic Perfect Slice: Wrap individual squares in parchment paper for a portable dessert that travels beautifully to outdoor gatherings or family picnics.

Storing Orange Drizzle Cake the Easy Way

• Store your Orange Drizzle Traybake Cake in an airtight container in the refrigerator for up to 5 days, keeping it fresh and moist.
• If enjoying within 2 days, keep the cake covered at room temperature in a sealed container to maintain its soft texture.
• Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving to preserve its delicate flavor.
• When storing, place a sheet of parchment paper between cake layers to prevent the zesty icing from sticking and maintain the cake's beautiful appearance.

FAQs

• How do I know if my cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean without any wet batter, your cake is done. The top should also be golden and slightly springy when lightly touched.

• Can I use bottled orange juice instead of fresh?

Fresh orange juice is recommended for the best flavor, but bottled juice will work. Just ensure it’s 100% orange juice without added sugars or preservatives for the most authentic taste.

• What type of flour works best for this recipe?

All-purpose flour is perfect for this orange drizzle traybake. It provides the right texture and structure to create a soft, tender cake with a delicate crumb.

Orange Drizzle Traybake Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 13 reviews

• Total Time: 45 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Indulgent orange drizzle traybake cake brings Mediterranean sunshine to your dessert table. Zesty citrus glaze and moist crumb promise a delightful slice you’ll savor with pure pleasure.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups self-raising flour
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1.25 cups granulated sugar
• 4 medium eggs, at room temperature

Liquid and Flavoring Ingredients:

• 3 tablespoons whole milk
• 1 teaspoon pure vanilla extract
• Zest of 1 fresh orange

Orange Drizzle and Topping:

• 1.75 cups powdered sugar
• 2 tablespoons fresh orange juice
• 1–2 tablespoons fresh orange zest, for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F and prepare an 8×10-inch baking pan by lining it with parchment paper, ensuring some overhang for easy cake removal.
2. In a large mixing bowl, cream butter and sugar until the mixture becomes light and airy, approximately 3-4 minutes. Introduce vanilla extract, then carefully add eggs one at a time, mixing thoroughly after each addition.
3. Gradually incorporate flour and milk into the mixture, stirring until just combined to maintain a smooth, consistent batter texture.
4. Fold fresh orange zest gently into the batter, ensuring even distribution throughout the mixture.
5. Transfer the batter to the prepared pan, carefully spreading it to reach all corners and create an even surface.
6. Place the pan in the preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
7. Remove from oven and allow the cake to cool completely at room temperature.
8. Prepare the glaze by whisking powdered sugar and orange juice until achieving a smooth, pourable consistency.
9. Once cooled, drizzle the citrus glaze evenly over the cake’s surface, allowing it to cascade naturally.
10. Sprinkle additional fresh orange zest on top for a vibrant finish, then let the icing set before cutting into individual squares.

Notes

• Zest Mastery Grate orange zest carefully to avoid the bitter white pith, using only the bright orange outer layer for maximum flavor intensity.
• Butter Temperature Ensure butter is truly softened but not melted, allowing it to cream perfectly with sugar and create a light, fluffy texture.
• Gluten-Free Adaptation Swap regular flour with a high-quality gluten-free blend, adding a touch of xanthan gum to maintain the cake’s structure and prevent crumbling.
• Make-Ahead Magic Wrap the completely cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for extended freshness without compromising its delightful texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 70 mg