Preheat your oven to 180°C (160°C fan). Grease and line an 8x21cm loaf tin.
Cream the butter and caster sugar together until pale and fluffy using a stand mixer or hand beater.
Add the eggs one at a time, mixing well after each addition.
Mix in the grated orange zest.
Sift the self-raising flour over the wet ingredients and gently fold it in by hand until just combined.
Spoon the batter into the prepared loaf tin, smoothing the top with a spatula.
Bake for 45–50 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
Mix the orange juice and caster sugar in a small bowl, stirring just enough to combine without dissolving the sugar.
While the cake is still warm, pierce the surface all over with a skewer or knife.
Slowly pour the drizzle mixture over the cake, letting the juice soak in. The undissolved sugar will create a light, crunchy crust on top.
Allow the cake to cool completely in the tin before removing it. Slice and serve with a cup of tea for the ultimate afternoon treat.
