Mary Berry Orange Cake Recipe

Name: Mary Berry Orange Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 175g unsalted butter, softened (plus extra for greasing); 175g caster sugar; 3 large eggs, at room temperature; 175g self-raising flour; 1 tsp baking powder; Zest of 2 oranges; 2 tbsp fresh orange juice; 2 tbsp milk; 100g granulated sugar (for the drizzle); 75ml fresh orange juice (for the drizzle); 125g icing sugar (optional glaze); 2–3 tbsp fresh orange juice (optional glaze); Pinch of salt (optional, for the glaze); Baking parchment (for lining the tin)

If you love a bright, buttery sponge with a proper citrus kick, this Mary Berry-style orange cake is the one to bake. It’s soft and tender with plenty of fresh orange zest, then soaked with a simple orange drizzle that keeps every slice moist. This is an easy, reliable cake that suits beginner bakers and still feels special enough for guests. Total time is about 1 hour 15 minutes, including the drizzle and cooling time.

Ingredients

For the orange cake

175g unsalted butter, softened (plus extra for greasing)
175g caster sugar
3 large eggs, at room temperature
175g self-raising flour
1 tsp baking powder
Zest of 2 oranges
2 tbsp fresh orange juice
2 tbsp milk

For the orange drizzle

100g granulated sugar
75ml fresh orange juice

For the optional orange glaze

125g icing sugar
2 to 3 tbsp fresh orange juice
Pinch of salt (optional, but it sharpens the flavour)

How to Make Mary Berry Orange Cake Recipe

Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease a 900g (2lb) loaf tin and line it with baking parchment, leaving a little overhang so you can lift the cake out easily.
Cream the butter and sugar: In a large bowl, beat the softened butter and caster sugar until pale and fluffy. This takes about 2 to 3 minutes with an electric mixer and helps the cake rise well.
Add the eggs: Beat in the eggs one at a time. If the mixture starts to look a little split, add 1 tablespoon of the flour and carry on. It will come back together once the dry ingredients go in.
Mix in the dry ingredients and orange: Sift in the self-raising flour and baking powder, then fold gently until you can no longer see streaks of flour. Stir in the orange zest, orange juice, and milk.
Bake: Spoon the batter into the lined tin and level the top. Bake for 45 to 55 minutes, until the cake is golden and a skewer inserted into the centre comes out clean.
Cool briefly: Let the cake cool in the tin for 10 minutes, then lift it out onto a wire rack set over a tray or a large plate (this catches any drizzle that runs off).
Make the drizzle: Stir the granulated sugar and orange juice together. The sugar will not fully dissolve, and that is exactly right. You want a slightly crunchy, syrupy soak.
Drizzle and cool: While the cake is still warm, pierce it all over with a skewer, going deep but not ripping it. Slowly spoon the drizzle over the top, letting it soak in. Leave the cake to cool completely.
Optional glaze: If you want a glossy finish, mix icing sugar with just enough orange juice to make a thick drizzle. Add a pinch of salt if using. Spoon over the cooled cake and let it set before slicing.

Tips

Why did my orange cake sink in the middle?

This usually comes from underbaking or opening the oven door too early. Bake until the centre is fully set and a skewer comes out clean, and try not to open the door before the 40-minute mark.

How do I make the orange flavour stronger?

Do not skip the zest, it carries most of the orange aroma. Use two good-sized oranges, and if you want extra punch, add 1 teaspoon of orange extract or a little more zest (without digging into the bitter white pith).

My cake is browning too quickly. What should I do?

Loaf cakes can catch on top before the centre is done. If it is already a deep golden colour, loosely cover the top with foil for the final 10 to 15 minutes.

When should I add the drizzle for best results?

Drizzle while the cake is warm so it absorbs properly. If the cake is too hot the syrup can run straight through, and if it is fully cold it will mostly sit on the surface.

How do I stop the cake from sticking to the tin?

Grease the tin, then line it with parchment with an overhang. Let the cake sit for 10 minutes after baking, then lift it out. If you leave it too long in the tin, the drizzle can make the sides stick.

Serving Suggestions

Slice thickly and serve with a mug of tea or coffee
Add a spoonful of lightly whipped cream or crème fraîche
Serve with fresh berries for a simple dessert plate
Toast a slice lightly and spread with a little butter for a cosy treat

Storage

Room temperature

Store in an airtight container for 3 to 4 days. The drizzle keeps the sponge moist, so it stays lovely even on day three.

Refrigerator

You can refrigerate it for up to 5 to 6 days, especially if you have added the optional glaze. Bring slices to room temperature before serving so the crumb softens and the orange flavour comes through.

Freezing

Freeze the unglazed cake (whole or sliced) for up to 2 to 3 months. Wrap well in cling film and then foil, or use a freezer-safe container. Defrost at room temperature, still wrapped, then add glaze if you like.

Nutrition

Calories: 320 kcal
Carbohydrates: 46g
Protein: 4g
Fat: 13g
Saturated fat: 8g
Sodium: 180mg

Disclaimer: Nutrition values are estimates and can vary based on specific ingredients and brands used.

FAQs

Can I bake this orange cake in a round tin instead of a loaf tin?

Yes. Use a 20cm (8-inch) round cake tin and start checking at 35–40 minutes. It’s ready when the centre springs back and a skewer comes out clean.

Can I use plain flour instead of self-raising flour?

Yes. Replace the self-raising flour with 175g plain flour and increase the baking powder to 2 tsp. The texture will be very similar.

Why is my drizzle not soaking in?

The cake is likely too cool or the holes are too shallow. Add the drizzle while the cake is warm and pierce it deeply and evenly all over.

Can I make this Mary Berry-style orange cake gluten free?

You can swap in a good gluten-free self-raising flour blend and add 1/4 tsp xanthan gum if your blend doesn’t include it. Bake time is similar, but the cake may need an extra 5 minutes.

Can I freeze orange drizzle cake?

Yes. Freeze it unglazed, well wrapped, for up to 2 to 3 months. Defrost at room temperature, then glaze if desired for the freshest finish.