This delicious citrus flavoured sponge is made in a classic ring-shaped bundt tin for a distinctive shape that is sure to impress
Ready in 1 hour 30 minutes, plus cooling and setting times
- 200g unsalted butter, softened, plus extra for greasing
- 300g self-raising flour, plus extra for dusting
- 200g caster sugar
- 3 large eggs, beaten
- 1/2 tsp baking powder
- Finely grated zest of 1 large orange
- 100ml fresh orange juice
- 100-150ml milk
- 100g icing sugar
- Approx 2 tbsp fresh orange juice
Preheat the oven to 170C / 325F / Gas 3. Thoroughly grease a 22-23cm Bundt tin (measured across the top) with butter then lightly dust with flour, tipping out the excess.
Put the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the eggs, then sift over the flour and baking powder and fold in along with the orange zest and juice. Fold in enough of the milk to give a soft dropping consistency.
Spoon the cake mixture into the prepared tin and gently level the surface. Bake in the preheated oven for 40-50 minutes, or until the cake is risen and golden and a skewer inserted into the cake comes out clean. Leave to cool in the tin for 5 minutes before carefully turning out onto a wire rack to leave to cool completely.
For the icing, sift the icing sugar into a bowl then beat in the orange juice to make a smooth and thick icing. Drizzle the icing over the top of the cake, letting it drizzle down the sides. Leave in a cool place until set.
You can find a classic ring-shaped bundt tin in most good cook shops and larger supermarkets, or you can use an ordinary 1.5L capacity ring mould tin instead. Make sure to grease and flour the bundt tin thoroughly or you may find it tricky to turn the cake out. Use the tip of a small palette knife or silicon spatula to gently loosen the edges of the cake first.