Low Sugar Orange Drizzle Cake

I don't know about you, but I love a good slice of drizzle cake with a cup of coffee or tea. It wasn't like that all the time, though! Growing up and then living in a different country until my mid-twenties, I never tried drizzle cakes. They're not part of our culture or cuisine, I guess, or they were just not popular in the region where I'm from. The first time I've ever tried a lemon drizzle cake was in a coffee shop in England. It was moist but crumbly and sweet but tangy at the same time. It was a whole new experience, and I absolutely loved it! 😊

Since then, I have baked drizzle cakes myself and experimented with different versions (both lemon and orange), trying to add as little sugar as possible. Because we all love cake, but we also want it to be just a tiny bit healthier! 😁 This Low Sugar Orange Drizzle Cake is the last one I made. It is also dairy-free and does not require much preparation. Moreover, baking this cake helped me save those last oranges we had on the kitchen counter that none of us wanted to eat. This Low Sugar Orange Drizzle Cake is moist, fluffy and crumbly at the same time! Bursting with delicious orange flavour and aroma. Keeps well in the fridge in an airtight container, and it is also suitable for home freezing. 🌸

PREP TIME: 10 minutes

TOTAL TIME: 50-55 minutes

SERVINGS: 8-10

INGREDIENTS
 

- 175g margarine

- 100g sugar

- zest and juice of 1 orange

- 3 eggs

- 1 tsp baking powder

- 175g plain flour

- 2 tbsp granulated sugar
 

DIRECTIONS

1. Preheat the oven to 190°C/ 170°C fan/ gas mark 5.
 

2. Line a loaf tin with parchment paper and put it aside.
 

3. Add the margarine and sugar to a bowl and beat until light and fluffy. Stir in most of the orange zest (saving some for decoration), followed by the baking powder and 2 tablespoons of orange juice. Add the eggs one at a time, adding 1 tbsp of flour after each egg. This will help you obtain a smoother batter. Fold in the rest of the flour and pour the batter into the loaf tin.
 

4. Bake for about 40-45 minutes, until golden and a toothpick inserted into the centre of the cake comes out clean.
 

5. Once baked, remove from the oven, and pierce the top of your orange drizzle cake with a toothpick. Mix the remaining orange juice with the zest and the granulated sugar and spoon all over the top. Let it cool completely in the tin before serving.

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