Zest of 5 orangesfinely grated (this can be less if you don' want it to be real orange-y. I wanted to make sure you could taste the orange flavor!)
⅓cup(79ml)fresh orange juice
3cups(375g)all-purpose flour
1 ½teaspoonsalt
½teaspoonbaking soda
½teaspoonbaking powder
1cup(227g)unsalted buttersoftened
2cups(400g)granulated sugar
5large eggs
For the orange glaze:
Zest of 2 oranges
2cups(240g)powdered sugar
2tablespoonfresh orange juice
Instructions
Preheat oven to 350 °F (177 °C). Grease and flour bundt pan, set aside.
In a small bowl, combine buttermilk, orange zest, and orange juice. Set aside.
In a bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.
With the mixer on low, alternate adding the buttermilk mixture and flour mixture to the bowl, beginning and ending with the flour mixture.
Pour batter into prepared bundt pan and bake for 50-60 minutes, or until toothpick inserted into cake comes out clean. If the top is browning too quickly, you can tent it with a piece of foil.
Cool cake completely before flipping it out onto a cooling rack. Let cool for another 30 minutes after you've flipped it out on a cooling rack.
In the meantime, make the orange glaze by whisking together orange zest, powdered sugar, and orange juice. Add more orange juice if you like a looser glaze.
Pour glaze over top of the bundt cake. Cut and serve.
Store in an airtight container for up to 5 days.
Notes
This can be made in 2 loaf pans if you don't want to make this in a bundt pan. Ingredients, directions, and cook times are all the same.