This orange and walnut drizzle cake is a moist, tender loaf bursting with bright citrus and the satisfying crunch of walnuts. A simple orange-sugar drizzle poured over the hot cake keeps it wonderfully soft and intensifies the orange flavour. It’s an ideal bake for afternoon tea or a packed-lunch treat.
Following the long-running popularity of my pineapple coconut cake, I wanted a new loaf that would be equally loved. This orange and walnut drizzle cake delivers: a light crumb infused with fresh orange, studded with chopped walnuts and finished with a glossy orange drizzle that soaks into the warm sponge.
The recipe swaps milk for fresh orange juice to boost citrus flavour, and a little orange extract (optional) deepens the aroma. The base is a straightforward butter, sugar, egg and flour mixture, with walnuts folded in for texture. I baked this batter in a small 4 x 7-inch loaf tin; if you prefer a larger cake, simply double the ingredients and extend the baking time by a few minutes.
Why you’ll love this orange walnut drizzle cake
- Fresh and zesty – orange flavour in the sponge and the drizzle.
- Nutty crunch – walnuts add pleasant texture against the soft cake.
- Simple yet special – an easy bake with a memorable flavour.
- Moist and light – the drizzle keeps the cake tender while the crumb stays soft.
- Versatile – enjoy with tea or serve with cream or ice cream for dessert.
Recipe information
Prep time: 10 minutes.
Cook time: 25–30 minutes for a 4 x 7-inch loaf tin. Double the recipe for a larger tin and bake 40–45 minutes.
Yield: 8–10 slices, depending on thickness.
Ingredients for the orange walnut drizzle cake
See the recipe card below for exact measurements.
- Oranges – you only need the juice. One very juicy orange may be enough; alternatively use fresh carton juice.
- Flour – self-raising flour is used here. If using plain/all-purpose flour, add 1 teaspoon baking powder per cup (140 g) of flour.
- Sugar – caster sugar works best for creaming, but granulated will also work.
- Butter – unsalted at room temperature; soft margarine suitable for baking can be substituted.
- Walnuts – optional but recommended for crunch; leave out if you prefer a plain loaf.
- Orange extract – optional (a teaspoon enhances the orange aroma). Vanilla can be used instead or omitted.
Instructions
Step 1: Cream the butter and sugar together until light and slightly grainy, about 3–4 minutes. Scrape the bowl sides to combine everything evenly.
Step 2: Add the eggs one at a time, beating well after each. If the mixture curdles, add a tablespoon of flour with the last egg to help emulsify it.
Step 3: Stir in the orange juice, orange extract (if using), and half the flour (plus baking powder if using plain flour). Once combined, gently fold in the remaining flour—do not overmix.
Step 4: Fold in the chopped walnuts just enough to distribute them through the batter.
Step 5: Spoon the batter into a lined 4 x 7-inch loaf tin and bake in a preheated oven at 180°C / 360°F for 25–30 minutes, until golden and a skewer comes out clean.
Step 6: Mix the drizzle by combining orange juice and sugar until the sugar dissolves. While the cake is still hot, poke holes all over with a toothpick and spoon the drizzle evenly over the top so it soaks in.
Allow the cake to cool to room temperature before slicing.
Tips for a successful outcome
Follow these tips for the best results:
- Use room-temperature butter for easier creaming—remove from the fridge about 30 minutes before baking.
- If the mix looks curdled when adding eggs, add a tablespoon of flour with an egg to help the batter come together.
- Fold the flour in gently to retain air and keep the cake light.
- When the cake browns quickly, tent it with foil for the final minutes so it cooks through without over-browning.
- Pour the orange drizzle onto the cake while it’s hot so it sinks in and keeps the loaf moist.
Variations
You can easily adapt this to a lemon drizzle cake or try other flavour and texture swaps:
- Swap fresh orange juice for equal lemon juice. Lemon will be sharper; increase sugar by 2–3 tablespoons if you prefer a sweeter result or make the drizzle sweeter.
- Other nuts: replace walnuts with pecans, hazelnuts or pistachios.
- Coconut: omit walnuts and add ½ cup desiccated coconut for a tropical twist.
- Dried fruit: use sultanas in place of nuts for a fruitier loaf that pairs well with orange.
Equipment
Essential items:
- Orange juicer or citrus reamer.
- Large mixing bowl.
- Electric hand mixer or wooden spoon for creaming.
- Spatula for folding.
- 1-pound loaf tin (approximately 4″ x 7″).
Storage
Store the cake in a covered container at room temperature for 3–4 days.
To freeze: wrap the cooled cake in foil and plastic wrap or place in a freezer bag. Freeze up to 4 months. Thaw at room temperature before serving.
FAQ
The top should be golden and a wooden skewer inserted into the centre should come out clean with no raw batter clinging to it.
Yes. A cream cheese frosting (cream cheese beaten with icing sugar) is a delicious alternative.
Related recipes
For other easy bakes, try the recipes listed below.
-
Coconut jam thumbprint cookies
-
Apple and chestnut cake with walnut topping
-
Coconut marshmallow Weet-bix slice
-
Chocolate ice cream loaf cake
📋The recipe
Orange and walnut drizzle cake
Ingredients
Orange and walnut cake
- ½ cup / 113 g butter, at room temperature
- ⅔ cup / 125 g sugar
- 2 large eggs
- 1 cup / 140 g self-raising flour (add 1 tsp baking powder per cup if using plain flour)
- 1 tsp orange essence or extract (optional)
- ¼ cup / 60 ml fresh orange juice (approx half a large orange)
- ½ cup / 50 g walnuts, chopped
Orange drizzle
- ¼ cup / 60 ml fresh orange juice
- 2 tbsp / 25 g sugar
- Extra crushed walnuts to decorate (optional)
Instructions
- Cream butter and sugar until light and fluffy, about 3–4 minutes. Scrape the bowl sides.
- Add eggs one at a time, beating after each. If curdling occurs, add 1 tbsp flour with the last egg.
- Stir in orange juice, orange extract (if using), and half the flour. Fold in the remaining flour gently—do not beat.
- Fold in chopped walnuts.
Bake
- Preheat oven to 180°C / 360°F.
- Transfer batter to a lined 4″ x 7″ loaf tin.
- Bake 25–30 minutes, or until a skewer inserted into the centre comes out clean.
Orange drizzle
- Combine orange juice and sugar until the sugar dissolves.
- Prick the hot cake all over with a toothpick and spoon the drizzle evenly over the top so it soaks in.
- Leave the cake to cool in the tin to room temperature before slicing. Decorate with extra walnuts if desired.
Notes
- Bring butter to room temperature for easier creaming.
- If the batter curdles when adding eggs, a tablespoon of flour helps emulsify it.
- Fold flour in gently and stir nuts only enough to distribute them evenly.
- If the top browns too fast, cover with foil for the final minutes of baking.
- Pour the drizzle over the hot cake to allow it to absorb and keep the loaf moist.
Storage:
- Keep the cake in a covered container at room temperature for 3–4 days.
- To freeze, wrap the cooled cake well and freeze up to 4 months. Thaw at room temperature.
Nutrition:
Estimated per slice assuming 8 slices.
Nutrition
|
Calories – 234kcal
|
Carbohydrates – 27.4 g
|
Protein – 6.6 g
Nutrition info is an estimate calculated with an online tool and is for guidance only.
If you tried this recipe and enjoyed it, I’d love a rating in the comments. You can contact me at [email protected].
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