Preheat the oven to 350°F and grease a loaf pan. Line the bottom with parchment paper for easy removal.

Add the sugar and orange zest to a large bowl. Rub them together with your fingertips until the sugar smells bright and citrusy.

Add the softened butter and beat with an electric mixer for about 5 minutes until pale and fluffy. This helps create a light texture.

Add the eggs one at a time, mixing well after each addition. The batter should look smooth and creamy.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps the cake bake evenly.

Stir the orange juice, buttermilk, and vanilla together. Alternate adding the dry ingredients and wet ingredients into the batter. Mix gently until just combined.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes or until the top is golden and a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack. Cool completely before adding glaze.

For the glaze, whisk confectioners’ sugar and orange juice until smooth. Drizzle over the cooled cake and let it set before slicing.