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Easy Blood Orange Drizzle Cake on a board decorated with blood orange slices.
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5 from 15 votes

Easy Blood Orange Drizzle Cake

This Easy Blood Orange Drizzle Cake is a twist on a classic lemon favourite. It is super simple to make, uses only handful of ingredients and is wonderfully tangy and moist. Perfect dessert or accompaniment to afternoon tea!
Course Afternoon Tea, Cake, Dessert, Pudding
Cuisine British
Keyword blood orange cake, drizzle cake, orange drizzle cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8 generous slices
Calories 491kcal
Author Jo Allison


Blood Orange Drizzle Cake

  • 225 g caster sugar
  • 225 g self-raising flour (sieved) see notes
  • 225 g baking spread or softened unsalted butter
  • ½ teaspoon baking powder
  • zest of one blood orange
  • 100 ml milk
  • 3 large eggs lightly beaten


  • juice and zest of one blood orange
  • 100 g caster sugar

Loaf tin (23x13cm / 9x5inch) or 20cm/8inch round cake tin


    Blood Orange Drizzle Cake

    • Preheat the oven to 180C / 350F / gas mark 4.
    • Prepare a loaf tin or alternatively round cake tin (as per above) by greasing it and lining with greaseproof paper.
    • Put caster sugar, baking spread, eggs and blood orange zest into the mixing bowl. Next add sieved flour and baking powder followed by milk. Mix using paddle attachment of your food processor or with a wooden spoon or electric hand mixer until all the ingredients are combined and your mixture looks smooth. Don't overmix!
    • Pour your cake mixture onto prepared loaf or cake tin and bake in preheated oven for approx. 50 min until the skewer inserted into centre comes out clean.
    • Prepare your syrupy topping by mixing caster sugar with juice and zest of one blood orange until sugar dissolves in the juice. 
    • Take your cake out of the oven and put it in the tin on the cooling rack. 
    • Using the skewer, prick the top of your cake all over to make little holes. 
    • Spoon syrupy topping gently all over the cake allowing for it to get through the little holes. Make sure you use up the entire mixture. 
    • Let the cake stand in the tin until completely cooled. Remove it from the tin, slice and enjoy!


    • Nutritional information is approximate, per serving and should be treated as a guideline only.
    • Feel free to use softened unsalted butter instead of baking spread if you want.
    • Make sure all your ingredients are at room temperature and the flour is sieved. 
    • If you don't have self-raising flour you can easily make your own by adding 3 teaspoons of baking powder to 225g plain (all-purpose) flour.
    • The syrupy topping should be poured over the cake as soon as it's out of the oven for maximum absorption. 
    • Only remove your cake out of the tin once completely cooled.
    • Store in the airtight container for up to 4 days or freeze for up to 2 months. 


    Calories: 491kcal | Carbohydrates: 61g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 230mg | Potassium: 105mg | Fiber: 0g | Sugar: 41g | Vitamin A: 810IU | Calcium: 48mg | Iron: 0.6mg