If you haven’t yet encountered Nigella Lawson’s Orange Drizzle Cake, prepare yourself for a kind of citrusy hug in cake form. It’s a British classic with a twist-an utterly moist, tender sponge infused with fresh orange zest and juice, then drenched with a sticky, sugary orange syrup that soaks deep into every crumb. This cake isn’t just dessert; it’s comfort, nostalgia and sunshine on a plate.
I first made this cake on a gloomy Sunday afternoon when I was desperate for something to brighten the mood. As the orange drizzle soaked into the sponge, I swear the kitchen transformed into this warm haven of aromas-sweet, tangy and utterly inviting. It’s deceptively simple but delivers so much personality. Nigella’s genius is how she takes the humble drizzle cake-a recipe that could easily be boring. and elevates it with the brightness of real oranges and just enough syrupy sweetness to make you swoon.
Nigella Orange Drizzle Cake Recipe
Ingredients Needed
Here’s what you’ll need to bring this beauty to life:
- 4 medium eggs – Fresh is best and the eggs give the cake its lovely structure and richness.
- 250g caster sugar – The fine sugar that dissolves perfectly into the batter and syrup.
- 250g self-raising flour – I remember the first time I realized self-raising flour does half the work for you. no need to add baking powder.
- 100g unsalted butter, melted. This adds moisture and a gentle buttery note.
- 2 large oranges (unwaxed). This is the star. You’ll need both the zest and the juice. I always like to choose oranges with a thick skin because they pack more aromatic oils in their zest.
- For the drizzle syrup: Juice of 2 oranges mixed with 150g caster sugar.
When I’m shopping for these ingredients, I find that the quality of the oranges makes a world of difference. Once, I tried it with just ordinary supermarket oranges and while still good, the flavor didn’t sing quite as much as when I switched to organic, vibrant oranges that smelled like sunshine itself.
Equipment Needed
The magic happens with just a few simple tools:
- A large mixing bowl. For combining your ingredients.
- A hand mixer or stand mixer. While you can whisk by hand, the mixer makes it easier to get that light, airy batter.
- A zester or fine grater. To get those fragrant bits of orange zest.
- A 30cm loaf tin (or a similarly sized rectangular cake tin). This shape is perfect for soaking in the drizzle.
- Measuring scales and spoons. Precision really helps, especially with baking.
- A small saucepan – For heating the drizzle syrup.
- A skewer or toothpick. To check if the cake is baked through.
When I first baked this cake, I was nervous about pouring the syrup over a hot cake but using a metal spoon to drizzle it evenly saved the day. Also, letting the cake cool in the tin while soaking up the syrup was a total game-changer for texture.
Instructions To Make Nigella Lawson’s Orange Drizzle Cake
Okay, roll up your sleeves. it’s time to make magic.
- Preheat your oven to 160°C (320°F). Grease your loaf tin lightly and line it with parchment paper. This step always makes me feel like I’m prepping for success.
- Zest two oranges into your mixing bowl. Then crack in the four eggs and add the sugar.
- Using your mixer, beat the eggs, sugar and zest together until the mixture is thick, pale and doubled in volume. I love how this step fills the kitchen with that sweet, citrusy aroma. it’s like a promise of what’s to come.
- Gently fold in the flour in batches, being careful not to knock out too much air.
- Melt the butter and slowly fold it into the batter until everything is beautifully combined.
- Pour the batter into your prepared tin, smoothing the top with a spatula.
- Bake for about 45 minutes. After about 40 minutes, I start checking with a skewer-once it comes out clean, you’re good to go.
- While the cake is baking, prepare your drizzle: heat the juice of two oranges with 150g sugar in a small pan, stirring until the sugar dissolves and the mixture becomes syrupy.
- As soon as the cake comes out of the oven while it’s still hot, prick it all over with a skewer or fork and pour over the syrup. This is the moment where the cake truly transforms-moisture soaks in, flavors intensify and the texture becomes delightfully sticky.
- Leave the cake in the tin to cool completely and absorb all that syrupy goodness before slicing.
When I made this cake the first time, I was amazed at how the hot syrup created these little glistening pockets of orange sweetness all over the cake. It felt like the cake was rewarding me for my patience.
What I Learnt
This cake taught me the power of simple ingredients treated with care. Nigella’s recipe is a brilliant reminder that baking doesn’t need to be complicated to be stunning. It’s about timing-the moment you pour that syrup on a hot cake. and balance, ensuring the sweetness doesn’t overwhelm the citrus brightness.
I also learned the importance of zesting oranges just right. The zest holds the essential oils that give the cake its unmistakable fresh orange aroma. And the slow folding of ingredients? It preserves air bubbles, creating that tender crumb.
One little mishap I had once was forgetting to prick the cake before adding the syrup. The syrup just pooled on top and the cake ended up soggy in places and dry in others. That moment taught me why every step matters, especially with such a delicate drizzle cake.
FAQs
What Makes Nigella Lawson’s Orange Drizzle Cake So Special?
It’s the simplicity and the punch of citrus that makes this cake stand out. The recipe uses fresh orange juice and zest, which gives the cake an amazing natural sweetness, and that tangy drizzle on top? Pure magic. Nigella has this way of combining ingredients so that each one shines, without being fussy.
Can I Use A Different Citrus For The Drizzle Cake?
Totally! While Nigella’s original recipe is all about oranges, you can easily swap them for lemons or even limes. I’ve done lemon drizzle cakes before and they work just as well, especially if you want something a bit sharper. Just keep the ratios in mind, as oranges tend to be sweeter.
How Do I Get That Perfectly Moist Texture Like Nigella’s Cake?
The key is in the baking time. You want the cake to be just set but not dry. Nigella recommends using a skewer to test – it should come out clean, but you don’t want to overbake. The drizzle, too, helps lock in moisture and adds that irresistible glossy finish. Plus, letting the cake cool in the pan before you drizzle really helps it soak in the goodness.
