Orange Drizzle Cake Recipe is a densely moist loaf drenched in a delicious sweet orange glaze. This decadent and sweet simple orange pound cake recipe can be made into a loaf cake or standard round cake.
Orange Drizzle Cake
Every time I stop into a cafe, which is often, I always gaze into the baked goods on display. Many times I can’t resist their confections and almost always it’s some form of loaf cake or pound cake, which draws me in. The dense slices of flavored cake covered in a ganache or glaze are some of my favorite treats to indulge.
This sweet obsession with pound cakes, loafs, and quick breads, started young with the traditional southern zucchini bread being my first. Around Thanksgiving there was always my family’s pumpkin bread on the table.
Whether they were a drizzle cake covered in a flavored glaze or topped with nuts like this apple bread, I couldn’t get enough and my cravings for them only grew.
This orange drizzle cake recipe is uniquely different from some of my others. There are ingredients such as whipped topping mix and sour cream, which cause the bread to be so moist. Using cake flour helps with the softness of the bread. My favorite though is the strong flavorful fresh oranges squeezed and grated into the bread and orange drizzle.
What is Drizzle Cake
This orange loaf cake, which is similar to a sour cream pound cake is an extremely dense and moist cake. Unlike a standard cake with a springy sponge-like texture. The name drizzle cake comes from the flavored syrupy glaze which is poured over the cake or loaf after it cools.
How to Make Orange Drizzle Cake
Making this orange drizzle cake recipe is similar to preparing a traditional sour cream pound cake. You can follow the guidelines below or scroll down to the recipe card at the bottom for more detailed information.
This orange cake needs to bake at a lower temperature of 325ºF for about an hour to an hour and 15 minutes. Test the doneness of the cake by inserting a small toothpick into the center of the cake. If it comes out clean it’s done, however, if there is still wet batter on the toothpick add 10 more minutes to the baking time.
Ingredients in this Drizzle Cake Recipe
- fresh squeezed orange juice
- orange zest
- cake flour
- powdered whipped topping mix
- baking powder
- baking soda
- sour cream
Step One: Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed, for 10 minutes until light and fluffy.
Step Two: Add the eggs 1 at a time into the butter mixture, mixing until fully incorporated after each addition.
Step 3: Pour the orange juice and orange zest into the mixer and mix until combined.
Step 4: In a medium-sized bowl whisk the cake flour, powdered whipped topping mix, baking powder, and baking soda.
Step 5: Starting with the flour mixture pour 1/3 of the mixture into the mixing bowl and stir to combine. Then add 1/2 of the sour cream into the mixing bowl and mix until incorporated. Repeat until both the flour and sour cream are fully added into the batter.
Step 6: Pour the batter into the prepared pan and gently use a spatula to even the top. Place in the oven on the center rack to cook for 1 hour to 1 and 15 minutes, or until a toothpick inserted in the center comes out clean.
How to Make the Orange Glaze
Though this flavored glazed topping is optional I think it takes the orange cake to another flavor level. The sweet slightly flaking glaze is the perfect finish.
To make the glaze simply whisk 1 cup powdered sugar, 1 teaspoon orange zest, and 2 tablespoons of fresh squeezed orange juice in a small bowl until smooth. Drizzle on top of the bread after it has cooled.
What if the Orange Cake Glaze is too Thick?
If you’d prefer a more syrupy glaze then you can add 1 tablespoon at a time of the freshly squeezed orange juice until you reach the consistency you prefer. To thicken the glaze add more powdered sugar 1/4 cup at a time.
Orange Glaze Ingredients
- powdered sugar
- orange zest
- fresh squeezed orange juice
How Long to Bake Orange Cake
Baking time largely varies from oven to oven, but a good rule to follow is to check the loaf with about 10 minutes to go in the baking process. If using a 9×3 baking pan, set the oven to 325ºF and cook for 1 hour to 1 hour and 15 minutes.
Should You Grease the Baking Pan?
Yes, absolutely. I recommend greasing the baking pan or cake pan with butter first. Then sprinkle the bottom and sides with cake flour. Discard any remaining flour by tapping it out of the pan.
What is Powdered Whipped Topping Mix?
When I first began the research to make this recipe I was looking for something similar to an orange pound cake. I came across several recipes listing “powdered whipped topping mix” as an ingredient and became curious. This isn’t something I’ve ever used before but considered I’d try it out.
This powdery mix, which you can find in the baking aisle or purchase this powdered whipped topping here, is made primarily from vegetable oil, corn starch, and flavorings. It’s a dairy-free dry mix.
Can You Leave the Orange Glaze Off?
Yes. You can leave off the orange syrupy glaze if you prefer a simpler and less sweet loaf. It is also possible to create a different glaze entirely if you’d prefer something thicker or without the orange flavoring.
Can You Freeze Orange Drizzle Cake?
Yes. You can slice the drizzle cake and then freeze it or place the entire loaf into the freezer for slicing later. To store wrap the loaf cake in aluminum foil, freezer wrap, or place in a freezer-safe bag.
- Allow the cake to cool completely before wrapping.
- Label with the date.
- Store this loaf cake for up to 3 months in the freezer.
For more information on storing cakes and loaves in the freezer see this article on storing and freezing bread from Quaker Oats.
Can this Orange Loaf Cake Be Made into an Actual Cake?
Yes. It is not necessary to make this recipe using a loaf pan. You can make this orange cake in a bundt pan or standard round or square cake pan. If making an orange cake though, be sure to DOUBLE the recipe. This particular recipe can easily be doubled, but the listed ingredient amounts are only enough for 1 loaf cake.
ORANGE LOAF CAKE
- 1/2 cup Butter softened
- 1 cup Sugar
- 2 Eggs
- 2 tablespoons Orange Juice
- 1 tablespoon Orange Zest
- 1½ cups Cake Flour
- 1½ tablespoons Powdered Whip Topping Mix
- 1¼ teaspoon Baking Powder
- 1¼ teaspoon Baking Soda
- 4 ounces Sour Cream
ORANGE DRIZZLE GLAZE
- 1 cup Powdered Sugar
- 2 tablespoons Orange Juice
- 1 teaspoon Grated Orange Zest
- Preheat the oven to 325ºF and grease a 9×3 loaf pan, bundt pan, or tube pan with butter. Gently shake extra cake flour into the greased pan to coat the bottom and sides. Dump an access flour out (if you're making a bundt cake or using a tube pan make sure to DOUBLE the recipe).
- Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed, for 10 minutes until light and fluffy.
- Add the eggs 1 at a time into the butter mixture, mixing until fully incorporated after each addition.
- Pour the orange juice and orange zest into the mixer and mix until combined.
- In a medium-sized bowl whisk the cake flour, powdered whipped topping mix, baking powder, and baking soda.
- Starting with the flour mixture pour 1/3 of the mixture into the mixing bowl and stir to combine. Then add 1/2 of the sour cream into the mixing bowl and mix until incorporated. Repeat until both the flour and sour cream are fully added into the batter.
- Pour the batter into the prepared pan and gently use a spatula to even the top. Place in the oven on the center rack to cook for 1 hour to 1 and 15 minute, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven and let cool for 10 mintues before removing from the pan.
- In a small bowl whisk the powdered sugar, orange juice, and orange zest together until fully combined. Once the loaf or cake has cooled drizzle on top.