🌎 The World Cookbook

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 and ½ cups granulated sugar
1 cup butter softened
2 tablespoons orange zest about 2 oranges
5 large eggs eggs at room temperature
1/2 cup buttermilk
1/2 cup orange juice
Candied Orange Slices for garnish See link in post above
Glaze:
1 cup confectioners sugar sifted
1 teaspoon orange zest
3 tablespoons orange juice either fresh squeezed or pre-made is fine
¼ teaspoon vanilla extract clear vanilla if you have it so it doesn't tint the glaze

Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan or 10-inch tube pan. In a medium bowl, combine the flour, baking powder, and salt. In the bowl of an electric mixer, cream butter, sugar, and zest until smooth and fluffy. Add eggs one at a time beating. Mix for 3 minutes until light and fluffy. Mix together the buttermilk and orange juice. Reduce mixer speed to low. Add flour mixture alternately with buttermilk mixture beginning and ending with flour mixture. Pour batter into the prepared pan. Bake 60 minutes or until wooden pick inserted in the center comes out clean or with dry crumbs. Cool in the pan on a wire rack for 20 minutes before loosening sides and inverting onto serving platter. Garnish with Glaze and Candied Orange Slices GLAZE: Whisk together confectioners sugar, orange juice, and vanilla until smooth. Spoon over slightly warm cake and let the glaze drip over the side. Serve warm or room temperature.