Preheat your oven to 180°C (350°F) and grease your loaf tin with a bit of butter or line it with parchment paper for easy removal.
In a mixing bowl, add the 225 grams of softened butter and 225 grams of caster sugar. Using an electric mixer, cream them together until the mixture is light and fluffy.
One by one, add the 4 large eggs to the butter and sugar mixture. Make sure to mix well after each addition until fully incorporated.
Gradually sift in the 225 grams of self-raising flour. Gently fold it into the mixture until just combined. Be careful not to overmix, as this can make the cake dense.
Add the finely grated zest of 1 orange and the juice of 1 orange to the mixture. Stir until evenly distributed.
Pour the batter into your prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for about 45-50 minutes or until a skewer inserted into the center comes out clean.
While the cake is baking, prepare the drizzle. In a small saucepan, combine the juice of 1 orange with 85 grams of caster sugar. Heat gently until the sugar dissolves completely.
Once the cake is baked, remove it from the oven and let it cool in the tin for about 10 minutes. Then, transfer it to a cooling rack. While it’s still warm, poke holes all over the cake with a skewer and pour the orange syrup over the top, allowing it to soak in.
Let the cake cool completely before slicing. This will ensure that the drizzle has set and that your cake is ready to be enjoyed!
