Orange Bundt Cake

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and orange zest together on medium speed until light and fluffy, about 4-5 minutes.
4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk along with the orange juice to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Coat a 10-12 cup bundt pan with nonstick spray and carefully pour the batter into the pan. Smooth the batter out and gently tap the pan on the counter to avoid air bubbles.
7. Bake for 45-47 minutes until a toothpick inserted into the center of the cake comes out clean.
8. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.

Vanilla Glaze

1. Once the cake is almost cooled, mix together the sifted powdered sugar, heavy cream, and vanilla in a medium bowl until combined.
2. Transfer glaze to a piping bag. Use the piping bag or a spoon to carefully drizzle it onto the cake.
3. The cake is best served slightly warmed. Enjoy!