Orange Drizzle Cake

December 31, 2019Sew White

My Orange Drizzle Cake recipe is full of the fresh and fruity orange flavours combined with light and fluffy sponge cake.

I’m a massive fan of lemon drizzle cakes so I was intrigued to see if I could make it with oranges. I made it as an upside down cake so the beautiful orange slices would stay in place once cooked. It also makes it easier to serve when still warm. As you don’t need to wait until it’s cool to decorate.

Glistening drizzle over the freshly baked orange sponge.

The orange slices glisten on the cake after the drizzle is poured over.

I love how it looked so golden and brown and I was amazed how great it smelled. My house smelled so fresh and fruity. I think we were all waiting for it to cook so we could get a slice.

Orange upside down cake fresh out of the oven best served warm.

It’s a super simple cake and brilliant to make with children (but leave the hot syrup to the adults).

Making the drizzle is easy too and it’s just orange juice, icing sugar and water. Add them in a saucepan and pop on a medium heat and keep stirring as it starts to thicken up.

bright and sticky upside down cake perfect for a spring party.

Upside Down Orange Cake Recipe

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5 from 9 votes

Orange Drizzle Cake

My Orange Drizzle Cake recipe is full of the fresh and fruity orange flavours combined with light and fluffy sponge cake.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Bakes, Cakes, Dessert
Cuisine: British, English
Keyword: orange cake, Orange cake recipes
Servings: 12 slices
Calories: 200kcal
Author: Sisley White


  • 200 g self-raising flour
  • 200 g caster sugar
  • 200 g unsalted butter
  • 3 medium eggs
  • 3 oranges
  • 4 tbsp icing sugar
  • water


  • Preheat the oven to 180ºC (160ºC fan). 
  • Grease and line an 8 inch cake tin with greaseproof paper.
  • Thinly slice the oranges and lay them in the bottle of the cake tin so they don't overlap. 
  • Cream the sugar and butter together in a bowl with a wooden spoon.
  • Mix in each egg one at a time. 
  • Sift in the flour and mix until smooth.
  • Add the zest and juice of 1 orange to the mixture and mix well.
  • Spoon the batter into the cake tin being careful not to move the oranges.
  • Bake for 30-45 minutes. The cake should be golden on the outside and the skewer should come out clean. Remove from the oven and allow to cool while you make the drizzle. It might take up to an hour depending on your oven just keep an eye on it.
  • In a small pan, mix the juice of 1 orange with the icing sugar and 2 tablespoons of water.
  • Warm on a medium heat and keep stirring as the liquid turns into a syrup.
  • Using a knife loosen the cake from the edges of the tin. Place a plate on the cake tin and turn it over to release the cake and show the orange slices on top.  Poke holes all over the sponge with a skewer just over half way down. 
  • Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.
  • Leave for a few minutes for the drizzle to sink in. Best served when it is still warm.

I really loves how it looks when it has just been turned out of the tin. Any cake that doesn’t need a lot of extra decorating is a good one in my book.

Enjoy a slice of cake with a cup of tea or I can confirm that a glass of prosecco also works really well with this cake.

A golden orange sponge slice ready to enjoy with silver pudding fork.

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  • Janice

    May 11, 2019 at 4:19 pm

    This looks so beautiful. I love the slices of orange baked upside down, a perfect afternoon tea cake.5 stars

    1. Sew White

      May 13, 2019 at 4:53 pm

      Thank you so much Janice, It’s a tasty treat indeed!

  • Camilla Hawkins

    May 11, 2019 at 7:18 pm

    What a delicious and pretty cake, genius idea to put the orange slices at the bottom of the tin! Thanks for linking to my cake:-)5 stars

    1. Sew White

      May 13, 2019 at 4:52 pm

      Thank you Camilla. It’s a lovely easy and quick cake and as it comes out looking good and it’s ready to serve.

  • Choclette

    May 14, 2019 at 6:58 am

    What a beauty and I bet it tastes fabulous. It looks far too good to cut into though. Silly question perhaps, but do you eat the oranges too – rind and all?

    Thanks for linking to my orange and beetroot juice.5 stars

    1. Sew White

      May 14, 2019 at 4:13 pm

      We did indeed, except one who didn’t like the flavour of the rind. It has shrunk so much when cooked that it was thin and really moist so easy to eat and tasted great to me. Personal preference of course.

  • Corina Blum

    May 25, 2019 at 3:59 pm

    I love lemon drizzle cake too and I keep thinking I need to make an orange drizzle cake for a change. This sounds so good and I can just imagine how good your kitchen smelled as it was baking!5 stars

    1. Sew White

      May 27, 2019 at 5:38 pm

      It is a nice change. What a great taste and summer fresh flavours.

  • Samuel Turner

    January 16, 2020 at 5:56 pm

    You are an incredibly talented cook and photographer Sew, your talent for capturing the glazed, tantalisingly soft cake is only possible through the making of such a wonderful cake. Definitely a recipe to try5 stars

    1. Sew White

      January 18, 2020 at 12:39 pm

      You are too sweet <3

  • Penny Thomas

    April 2, 2020 at 6:40 pm

    This was very straight-forward to bake, tasted delicious and looked fabulous. We will definitely be baking it again.

    1. Sew White

      April 2, 2020 at 10:14 pm

      Thank you so much Penny, That is so kind of you to say. You’ve made my day x

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