Cream together the butter and sugar in the bowl of a stand mixer for 5 minutes, with the paddle attachment or in a medium bowl using a hand mixer.
Add zest and eggs one by one and mix fully after adding each addition.
Fold in flour.
Pour the batter into the loaf tin (8 x 21 cm) and spread evenly with a spatula
Bake for 55 mins - 1 hour 5 minutes or until a skewer nserted into the centre of the cake comes out clean.
Meanwhile make the drizzle by mixing together the sugar and ornage juice and zest.
Poke the cake all over with a skewer whislt still hot.
Pour over the orange drizzle. Leave to cool on a wire rack and wait until completely cooled before removing from loaf tin.
Notes
What is the best way to store this cake?
Store Orange drizzle cake in slices or as a whole, in an airtight container for 4– 5 days. Don’t put it in the fridge! It hardens the cake and dries it out.
Can Orange Loaf Cake be frozen?
To freeze, allow the cake to cool completely. Wrap it in cling film twice. Cover in foil. Add to a airtight container or cover in 1 more layer of foil or a ziplock bag. Freeze for up to 3 months.
How to thaw
Transfer the unwrapped cake to a wire rack and leave at room temperature for 3 to 4 hours. Once the cake has thawed, remove greaseproof paper and store it in an airtight container in a cool place for up to 4 days.