A classic, moist and buttery orange-flavored bundt or layer cake, finished with a sweet orange glaze—perfect for any celebration or afternoon treat.

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Preheat oven to 350 °F (175 °C). Grease and flour a 9‑inch bundt pan (or two 8‑inch round pans).
In a bowl, whisk flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, beating well after each addition. Mix in vanilla and orange zest.
Alternate adding dry flour mixture and wet ingredients (orange juice + milk) to the butter mixture, beginning and ending with dry ingredients. Mix until just combined—do not overmix.
Pour batter into prepared pan and smooth the top.
Bake for 45–55 minutes (bundt) or 30–35 minutes (round pans), or until a toothpick inserted in center comes out clean.
Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
While cooling, whisk together 1 cup powdered sugar with 2–3 Tbs fresh orange juice to make a glaze. Adjust thickness with more sugar or juice.
Once cooled, drizzle glaze over cake. Let set before slicing.

Room‑temperature ingredients help ensure an even, airy texture.
For extra citrus punch, add 1 Tbs orange zest to the glaze.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Optionally, garnish with candied orange slices or toasted almonds.