I love lemon drizzle cake. It’s probably one of my favourite cakes. You can imagine my devastation one day when I went to make a lemon drizzle cake and found my lemon was all dry and juice-less on the inside.

I’ve often read that in savoury cooking, swapping lemon juice for another citrus juice, such as lime or orange, results in a very similar dish – Next time you’re making a stir-fry try using different juices. With this information in mind, I swapped lemons for oranges and the resulting cake was spectacular.

Hope you enjoy!

Amy x

Ingredients
6oz margarine, softened
6oz caster sugar
3 eggs
1 tsp orange essence
8oz self-raising flour
Zest and juice of 1 large orange
6 tbsp granulated sugar

Method
Preheat the oven to 180C. Grease and line a 2lb loaf tin.

Cream the margarine, sugar and orange zest until light and fluffy.

Beat in the eggs, orange essence and 1 tbsp orange juice and fold in the flour. If the mixture is very stiff, add in another splash of orange juice.

Bake in the preheated oven for 50-60 mins.

While the cake is cooling, make the glaze by simmering 5 tbsp of granulated sugar and the remaining orange juice over a medium heat until the sugar has dissolved.

When the cake is cooked, pierce holes over the top using a toothpick. Pour over the glaze and sprinkle over the remaining granulated sugar.

Remove the cake from the tin and allow to cool on a wire rack.