Orange Drizzle Traybake Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 cup (2 sticks) unsalted butter, softened to room temperature
02 -
1¼ cups granulated sugar
03 -
1 teaspoon pure vanilla extract
04 -
4 medium eggs, at room temperature
05 -
2 cups self-raising flour
06 -
3 tablespoons whole milk
07 -
Zest of 1 fresh orange
→ For the Orange Drizzle
08 -
1¾ cups powdered sugar
09 -
2 tablespoons fresh orange juice
10 -
1-2 tablespoons fresh orange zest, for topping
# Instructions:
01 -
Begin by heating your oven to 350°F. Take a moment to line your 8x10-inch baking pan with parchment paper, leaving some overhang for easy removal later.
02 -
In a large bowl, beat the softened butter and sugar together until light and fluffy - this should take about 3-4 minutes. Mix in the vanilla, then gradually incorporate the eggs one at a time, followed by the flour and milk until just combined.
03 -
Gently fold in the fresh orange zest until evenly distributed throughout your batter. Pour the mixture into your prepared pan, making sure to spread it evenly into the corners.
04 -
Slide your cake into the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely before moving on to the next step.
05 -
Once cooled, whisk together the powdered sugar and orange juice until smooth. Pour this gloriously citrusy icing over your cake, spreading it evenly. Finish with a generous sprinkle of fresh orange zest and allow the icing to set completely before cutting into squares.
# Notes:
01 -
This cake stays fresh for up to 5 days when stored in an airtight container
02 -
Make sure the cake is completely cool before adding the orange drizzle to prevent the icing from becoming too thin
03 -
Allow the icing to set fully before slicing for the cleanest cuts