Orange Drizzle Loaf

Recipe for Orange Drizzle Loaf

This is a great recipe for orange drizzle, you can add the butter cream icing for the middle or not, it’s entirely up to you. This recipe is taken from the ‘Mary Berry Everyday’ recipe book (I know, I know but her recipes are just so good & foolproof, well they are for me anyway!). I have adapted the recipe a little in order to make two orange drizzle loaves. The sponges freeze well, Mary’s advice is to wrap in cling film, then foil to keep them fresh.

For the sponge mix:- (makes 2 loaves)

  • 4 eggs
  • 225g (8oz) caster sugar
  • 225g (8oz) self raising flour
  • 225g (8oz) baking spread – plus extra for greasing
  • 1 tsp baking powder
  • finely grated zest of 1 orange

For the drizzle icing:-

  • juice of 1/2 orange
  • 100g (4oz) caster sugar
  • grated zest of 1/2 orange

For the buttercream filling (optional):-

  • 100g (4oz) unsalted butter, softened
  • finely grated zest of 1/2orange
  • 2 tbsp orange juice
  • 150g (5oz) icing sugar
  1. You will need two 2lb loaf tins, pre – heat the oven to 180 degrees C /160 degrees fan / Gas 4, grease the tins with baking spread and line with baking paper (or I use pre – made loaf tin liners).
  2. To make the drizzle icing, mix the orange juice and the caster sugar together in a bowl.
  3. For the sponge mix, pop all the ingredients into a bowl and whisk together with an electric hand whisk until fully combined. Then divide the mixture evenly between the two loaf tins.
  4. Bake in the pre-heated oven for around 25 minutes until golden brown & springy to touch. Leave for 5 minutes in the tins then turn them out onto a wire rack to cool. Please see the note below if you are not filling with buttercream.
  5. Meanwhile (if you are using the buttercream) make the filling by placing the butter in a bowl with the orange zest and juice. Add the icing sugar a little bit at a time, then whisk with an electric hand held whisk until smooth.
  6. Take one cooled loaf, carefully slice in half horizontally and spread half of the buttercream on one of the sides. Sandwich the loaf back together and make holes in the top with a small skewer or cocktail stick. Pour half the drizzle mixture over the top. Repeat this process with the other loaf.


If you decide not to use buttercream then when the loaves are still warm make holes in the top of them with a small skewer or cocktail stick and pour over the drizzle mixture.