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OrangePoppyseedLoafCake on table with oranges

Orange Poppyseed Drizzle Cake Loaf

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Prep Time 10 minutes
Cook Time 55 minutes
Servings 10

Ingredients
  

For the cake:

  • 225 grams softened butter
  • 225 grams cane sugar
  • 275 grams flour
  • 2.5 tsp baking powder
  • 4 large eggs
  • 1 tsp vanilla
  • 4 tbsp room temperature milk
  • finely grated rind of 1 orange
  • 2 tbsp poppyseeds

For the drizzle:

  • 75 grams cane sugar
  • 1 tbsp fresh squeezed orange juice

Instructions
 

  • Preheat oven to 350ºF
  • Grease a one pound loaf pan with butter and line with parchment paper.
  • Measure all the cake ingredients into a bowl and beat for about 2 minutes until well blended. Pour the mixture into the prepared pan and level the top.
  • Bake in the oven for about 55 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave the cake to cool in the pan for 5 minutes before lifting out and placing on a wire rack over a tray.
  • While your cake is baking, make the drizzle topping. Mix the cane sugar with the orange juice and stir to combine.
  • Use your toothpick to gently poke holes all over the surface of the cake. These will act as little channels for your topping to run into.
  • Pour the sugar and orange mixture all over the surface of the warm cake and leave to cool completely.
  • Slice and serve