Nigella Orange Drizzle Cake

Let me just say it — I used to butcher drizzle cakes. For years. Either dry as the Sahara or drowned like a sponge in a citrusy flood. And don’t even get me started on zesting an orange after forgetting to wash it first (you only make that mistake once — bitter, waxy horror). But eventually, I got it right. And if there’s one cake that helped me forgive all my early baking blunders, it’s Nigella’s Orange Drizzle Cake.

There’s something forgiving about this one. Maybe it’s the simplicity — a humble loaf, no layers, no piping. Just soft, citrus-kissed sponge soaked with tangy orange syrup. If you’ve got oranges, eggs, flour, and butter, you’ve got cake. Nigella knows what she’s doing, and this is her in her comfort zone: citrus, sugar, and soul.

Let’s walk through it properly — so you don’t make my mistakes.

Ingredients List

For the Cake:

• 175g self-raising flour — gives a light, even rise without faff.
• 175g caster sugar
• 175g butter — softened, unsalted ideally.
• 5 tbsp milk — for moisture and flow.
• 2 medium eggs — room temp is best.
• Zest of 1 large orange — avoid the white pith; go gently.

For the Drizzle:

• 75g caster sugar — creates that sweet crunch when cooled.
• Juice of 1 large orange — trust me, not lemon, not bottled nonsense.

How to Make It

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4. Grease a 450g loaf tin and line it if you’re sensible. I forget half the time and always regret it.
2. In a big mixing bowl, combine flour, sugar, butter, milk, eggs, and orange zest.
3. Beat everything together using an electric mixer until smooth. Don’t overdo it — just until combined. Overmixing makes it chewy.
4. Pour the batter into your prepared tin. Level it off.
5. Bake for 40–45 minutes. It should be golden, slightly cracked on top, and a skewer should come out clean. Don’t panic if the top looks rustic — that’s the charm.
6. While it bakes, make the drizzle: warm the orange juice and caster sugar in a saucepan until the sugar dissolves. No need to boil.
7. When the cake is done, immediately poke holes all over with a skewer. Then pour the warm syrup over, slowly, letting it soak in. It will glisten. It’s beautiful.
8. Let the cake cool in the tin. This part is agony, but don’t rush it or it’ll collapse when sliced.
9. Once cool, run a knife around the edge, lift it out gently, and serve. Preferably with tea and a quiet moment to yourself.

Common Mistakes

Why is my cake dense or heavy?
You may have overmixed the batter. Mix just until things come together — no more.

Why didn’t my cake rise?
Check your flour — self-raising flour has a shelf life. If it’s old, your cake won’t lift properly.

Why did my drizzle sink straight through?
If your cake is too hot, the syrup disappears. Wait 5–10 minutes after baking before pouring it on.

Why is my cake stuck to the tin?
Ah, my old enemy. Grease the tin well and line the base with parchment. I skip this half the time and pay dearly.

Why does my drizzle taste bitter?
You probably grated into the white pith. Just zest the very top orange layer — it’s where the oils are.

Storage Tips

Fridge: Store in an airtight container up to 1 week. It stays moist thanks to the syrup.

Room Temp: Fine for 2–3 days in a cool spot. Cover to keep it from drying out.

Freezer: Wrap tightly in clingfilm, then foil. Freeze whole or in slices for up to 3 months. Thaw overnight at room temp.

What to Serve With It

• Whipped cream — light and airy, it balances the syrup.
• Vanilla ice cream — dreamy contrast to the warm, citrus sponge.
• Fresh berries — raspberries or blueberries give a tart lift and colour pop.

A cup of Earl Grey or Darjeeling doesn’t hurt either.

FAQ Section

Can I make this gluten-free?
Yes — use a good 1:1 gluten-free flour blend with xanthan gum. It may need a bit more milk.

Can I use lemon instead of orange?
You can, but it’ll be sharper. A lemon drizzle version exists — this one’s sweeter, softer.

Is it okay to use orange juice from a carton?
Only in a pinch. Fresh juice (and especially fresh zest) makes a huge difference in flavour.

Can I double the recipe?
Yes, but use a larger tin or split into two. Baking time will increase slightly — test with a skewer.

Try More Recipes:

• Nigella Chocolate Ganache
• Nigella Fig Cake Recipe
• Nigella Lemon Olive Oil Cake
• Nigella Chicken Orzo Slow Cooker