Zingy Citrus Drizzle Cake Recipe | Abel & Cole

Zingy Citrus Drizzle Cake

Cooking time
Serves6 people
Vegetarians

A twist to the classic lemon drizzle cake. Try with blood oranges for a perky pink sponge.

23 ratings
layout 1 comment

Ingredients

  • 175g unsalted butter, softened, plus extra for tin(s)
  • 175g caster sugar
  • A pinch of sea salt
  • 4 clementines or 3 oranges, finely grated zest
  • 1 tsp ground cinnamon (optional)*
  • A pinch of chilli powder (optional)*
  • 3 medium eggs, beaten
  • 175g self-raising flour, (plus extra for tin(s)
  • 6 thin slices of peeled clementine or orange
  • 100ml freshly squeezed orange or clementine juice
  • 75g caster sugar

*Instead of cinnamon and chilli, you could swap it with the finely chopped leaves of 2 rosemary sprigs or ½ tsp ground cardamom seeds.

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Method

1. Preheat the oven to 180°C/Gas 4.
2. Rub a medium-sized loaf tin (approx 20 x 10cm) or two mini loaf tins with butter. Dust sides and bottom with flour. Tip out any extra – save to use in the cake.
3. Place butter, sugar, salt, zest and herbs or spice in a large bowl. Beat for 5 mins, till pale, light and fluffy.
4. Whip in eggs, one by one, till well incorporated. If the mix starts to look lumpy and oily, add 1 tbsp flour.
5. Fold in the remaining flour. This mix will be fairly thick.
6. Spoon into prepared tin(s). Arrange citrus slices on the top, along the centre.
7. Baker 40-45 mins for a single cake, or 30-35 mins for mini tins. Pierce centre of the cake with a skewer. If it has batter on it, the cake needs to cook a little longer. When cooked, turn oven off. Let it rest inside for 10 mins.
8. Remove from oven. Pierce all over with a toothpick, skewer or a fork with thin prongs.
9. Mix juice and sugar. Drizzle over cake, slowly, waiting for it to sink in before adding more. Remove from the tin. Transfer to a wire rack to cool.
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Rate

Mony

Rating

A very nice and orangy cake. I loved it very much. I reduced the sugar as I don't like my cakes very sweet. I also made a syrup out of the orange juice and sugar( I used brown sugar instead) on the stove, as sugar dissolves best with heat. Next time I am going to replace some of the flour with ground almond as I think it will be perfect in here. The only thing I didn't like is the clementine segments on top of the cake, I didn't like their texture nor flavour after baking so I'll omit next time and may be replace with almond slice. Perfect served with a dollop of cream fraiche or orange flavoured macarpone cheese and coffee or tea.