Preheat oven to 350 F if using light coloured pan. (If using dark pan, preheat to 325 F)
Rub together the sugar and orange zest for a minute or two.
1 ¼ cup - granulated sugar, Zest of 2 oranges
Now beat together the zesty sugar and eggs together for about 2 minutes until light and airy. Add in the orange juice and orange extract. Add in the oil. Add in the sour cream and mix until combined
3 - large eggs, 2 teaspoon - orange extract, 3 tablespoon - orange juice, ½ cup - neutral oil, 1 cup - sour cream
In a small bowl whisk the flour, baking power and salt.
2 teaspoon - baking powder, 2 cup - all-purpose flour, ¾ teaspoon - salt
Add ½ into the wet ingredients and mix it together using a spatula. Add in the rest and mix until *just* combined. Do not overmix. Pour it into a lined 9x5 loaf pan and pipe a line of butter OR drizzle a line of oil down the middle (this can help create the pretty crack down the middle)
Bake at 350 for about 60-70 minutes or until a toothpick inserted comes out with a few crumbs (if you have a dark pan, bake at 325 because the pan retains more heat) it should be springy to the touch.
During this time make the orange syrup by combining the two ingredients and cooking it until the sugar has dissolved and it comes to a boil. Turn off the heat immediately.
3 tablespoon - orange juice, 3 tablespoon - sugar
Take the cake out of the pan and pour the the hot syrup onto the hot cake. Let it cool. If not eating immediately, cover in plastic wrap and let it sit a few hours or overnight.
Make the glaze with powdered sugar and orange juice
½ cup - powdered sugar, 1.5- 2 tablespoon - orange juice
Spread the glaze on the cool cake and coat evenly. Let it sit to set a bit.
Enjoy and let me know how it was by reviewing the recipe!
