Orange Drizzle Loaf

Instructions

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease and line a loaf tin (approx. 900g / 2lb).

2. Cream the butter and sugar in a large bowl until light and fluffy.

3. Beat in the eggs one at a time, adding a tablespoon of flour with each to prevent curdling.

4. Stir in the orange zest and juice, then gently fold in the remaining flour until fully combined.

5. Pour the batter into the prepared tin and smooth the top.

6. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.

7. While the cake bakes, prepare the drizzle: Mix the orange juice and granulated sugar until the sugar starts to dissolve.

8. Once baked, remove the cake from the oven and, while still warm in the tin, poke holes all over the top using a skewer.

9. Spoon the drizzle evenly over the cake, allowing it to soak in.

10. Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

Optional garnish: Sprinkle with a little extra orange zest or candied orange peel before