Orange Drizzle Traybake Cake

Sunlight streams through my kitchen window as the aroma of fresh oranges fills the air. This Orange Drizzle Traybake brings together buttery richness and bright citrus notes in every slice. After countless attempts to perfect this recipe, I've found that the secret lies in the balance between the tender cake crumb and that irresistible orange-kissed glaze. It's the kind of cake that makes any afternoon feel special.

Last weekend, I brought this to my daughter's school bake sale, and it disappeared faster than any other treat on the table. The blend of fresh orange zest in the batter and that tangy glaze creates something truly magical.

Baking Essentials

• Butter: Must be properly softened for the fluffiest texture. When you press it, your finger should leave a slight indent
• Caster Sugar: Creates a finer crumb than regular granulated sugar. The smaller crystals dissolve more readily
• Self-Raising Flour: Provides the perfect rise and tender texture. Its balanced leavening agents ensure consistent results
• Fresh Oranges: Choose heavy, fragrant fruits for the most vibrant flavor. The oils in the zest make all the difference

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Creating Your Cake

Base Preparation:

Preheat your oven until it reaches the perfect temperature. Line your baking tin with parchment, creating slight overhangs for easy removal.

Butter Foundation:

Cream butter and sugar until the mixture becomes nearly white and incredibly fluffy. This step creates tiny air pockets for the perfect texture.

Wet Elements:

Beat in eggs one at a time, allowing each to fully incorporate. Add vanilla and orange zest, watching as tiny specks of citrus distribute throughout the batter.

Flour Finale:

Fold in flour gently, alternating with milk. The batter should fall slowly from your spoon, like thick ribbon.

Growing up, my grandmother always said a good cake comes from patience. She taught me to take my time creaming the butter and sugar - it's where the magic begins. Now, as I make this recipe in my own kitchen, those memories make each batch even sweeter.

The Science of Moisture

Understanding how ingredients work together makes this cake special. The balance between butter, eggs, and milk creates a tender crumb, while the sugar helps lock in moisture. It's why this cake stays fresh for days, though it rarely lasts that long in my house.

Perfect Timing

Watch your cake carefully as it bakes. The edges should pull slightly away from the pan, and the top should spring back when gently pressed. A skewer inserted into the center should come out clean, but don't overbake - this is key to maintaining moisture.

Serving Suggestions

Enjoy slices with afternoon tea or coffee. For special occasions, serve with a dollop of whipped cream and fresh orange segments. It's also lovely with a scoop of vanilla ice cream for dessert.

Making It Yours

Transform this classic by adding poppy seeds for crunch, or fold in cranberries during winter months. Replace orange with lemon or lime for a different citrus twist. Sometimes I add a touch of cardamom to the batter for an exotic note.

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Freshness Guide

Store in an airtight container at room temperature for up to five days. Layer parchment paper between slices if stacking. For longer storage, freeze individual slices for up to three months.

Professional Baker's Secrets

• Always zest your orange before juicing - it's much easier
• Bring eggs to room temperature by placing them in warm water for 5 minutes
• Turn your pan halfway through baking for even color

After years of baking this traybake for family gatherings, bake sales, and quiet Sunday afternoons, I've found it's one of those reliable recipes that never fails to bring smiles. There's something about the combination of buttery cake and fresh orange that makes any day feel special. Whether you're an experienced baker or just starting out, this recipe proves that sometimes the simplest cakes are the most extraordinary.

Frequently Asked Questions

→ Can I make this orange traybake ahead of time?

Yes, you can make it up to 5 days ahead and store it in an airtight container at room temperature.

→ Why did my cake sink in the middle?

This usually happens if the oven door is opened before the cake is set, or if the oven temperature is too low. Always preheat your oven and avoid opening the door for the first 20 minutes.

→ Can I freeze this orange traybake?

Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it well in cling film and foil. Add the icing after thawing.

→ How do I know when the cake is done?

Insert a skewer or toothpick into the center - it should come out clean. The cake should also spring back when lightly pressed.

→ Can I use lemon instead of orange?

Yes, you can swap orange for lemon in equal quantities for both the cake and icing to make a lemon drizzle traybake instead.