Ingredients

For the cake:
• 1½ cups (3 sticks / 340g) unsalted butter, softened
• 2½ cups (500g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (375g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• Zest of 2 large oranges
• ¾ cup (180ml) fresh orange juice (about 2–3 oranges)
• ½ cup (120ml) whole milk

For the orange glaze:
• 2 cups (240g) powdered sugar
• 3–4 tbsp fresh orange juice
• Optional: 1 tsp orange extract or 1 tbsp Grand Marnier

Instructions

Preheat oven to 325°F (165°C). Grease and flour a 10-cup bundt pan or two 8×4″ loaf pans.
In a bowl, whisk flour, baking powder, and salt.
In a stand mixer, beat butter and sugar until light and fluffy (~5 min). Add eggs one at a time, beating well after each.
Mix in orange zest.
Alternate adding dry ingredients and wet ingredients (orange juice + milk), beginning and ending with flour. Mix until just combined.
Pour into prepared pan(s). Bake:
– Bundt: 60–70 min
– Loaves: 50–60 min
Until a toothpick comes out clean (tent with foil if top browns too quickly).
Cool in pan 15 min, then invert onto wire rack.
Glaze: Whisk powdered sugar and orange juice until smooth. Drizzle over cooled cake. Let set 15–20 min before slicing.