Mini Orange Drizzle Loaf Cakes

ByFlorence Jackson on
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This all-in-one recipe for these Mini Orange Drizzle Loaf Cakes is a real treat for citrus lovers! There’s something so delightful about baking with citrus fruit – whether to brighten up a dark and cold day or to add some zest to your Summer kitchen rotation. These come together in no time at all, and the result is fluffy and delicious!

This doesn’t require much in terms of equipment, ingredients or skill, so is great to get the whole family involved in. A mini loaf tin can be bought online/in most major supermarkets. This is also one of those cakes that is so appreciated if you’re turning up somewhere, or just to take to work! I think there’s something nice about having a cake recipe to hand that you can pull together in no time. The fact it’s a one bowl cake recipe means it’s super time efficient too!

Make sure to add the drizzle mix while the cake is still warm for best results. I like to make it with lots of fresh orange for that really sharp taste, plus I like to add some zest for decoration. Any type or orange/mini satsuma etc will work. However, carton orange juice will also work just as well. This is, of course, entirely up to you! The end result is a fluffy moist cake, with a light orange syrup on top. 

Mini Orange Drizzle Loaf Cakes

Tips for the best Mini Orange Drizzle Loaf Cakes

  • Butter: Cream the butter and sugar together for a good 3-5 minutes until really light and fluffy. This helps give lightness and lift to the loaves.
  • Eggs: When adding the eggs, don’t worry if the mixture begins to look curdled. It will come back together when you add the flour
  • Tin: I cut up baking paper and line the tin so that I can pull the loaves out using the ‘tabs’. 
  • Fresh Oranges: Fresh, unwaxed oranges/satsumas/clementines are the best for this bake. That said, carton/UHT fruit juice will work just as well! Great for days when you don’t have oranges but want an orange-y bake!

I make these Mini Orange Drizzle Loaf Cakes in an 8 hole mini loaf tin, which are easily available from major stores and online! I recommend making the all-in-one orange sponge using an electric or stand mixer (with a mixer like this). For something similar, check out these Mini Lemon and Poppy Seed Loaf Cakes! For videos, check my Instagram. 

Mini Orange Drizzle Loaf Cakes

Mini Orange Drizzle Loaf Cakes

This is an easy all-in-one, one bowl recipe! There's something so delightful about baking with citrus fruit – whether to brighten up a dark and cold day or to add some zest to your Summer kitchen rotation. These come together in no time at all, and will be a hit with any cake lover!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8
Author: Florence Jackson

Ingredients

  • 3 Medium Free Range Eggs
  • 180 g Plain Flour
  • 180 g Granulated Sugar
  • 180 g Softened Butter/Margarine
  • 1.5 tsp Baking Powder
  • 2 tbsp Milk
  • 1 tbsp Orange Zest

For the Drizzle Topping

  • 1 Orange – Juice (about 5 tbsp)
  • 75 g Granulated Sugar

Instructions

  • Preheat the oven to 180C fan/200C/400F/gas mark 6 and line an 8 hole mini loaf baking tin.
  • In a large bowl/bowl of a stand mixer, add all the cake ingredients and combine until smooth. If very stiff, add a little more milk. Pour into tin and bake 20-25 minutes, until golden and a skewer inserted comes out clean.
  • Whilst warm, make the drizzle and pour over. Let cool, top with more zest and eat!

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