To make the cake: Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping the bowl occasionally.
In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture alternately with the orange juice. Stir in the orange zest.
Bake the cake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven and let it sit in the pan on a rack for 10 minutes.
To make the glaze: Combine all of the glaze ingredients in a heatproof bowl. Microwave on high for 20-second intervals, stirring, until fully combined.
If you’ve baked the cake in a Bundt or tube pan, turn the cake out of the pan onto a serving plate and immediately brush glaze over the top. If you’ve baked the cake in a loaf pan, brush the glaze over the cake right in the pan.
Tips from our Bakers
For a truly fine-grained consistency, be sure to bring your butter, eggs, and orange juice to room temperature before you begin mixing.