Orange Butter Cake

Preheat your oven to 325°F. Generously butter and flour a 10-12 cup bundt pan, ensuring all crevices are well coated to prevent sticking. To grease a bundt pan, coat it thoroughly with softened butter, ensuring every nook and cranny is covered, especially in intricate designs. Sprinkle a few tablespoons of flour into the pan, rotate and tilt to distribute evenly, and tap out the excess.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl, beat the granulated sugar and orange zest together until fragrant on medium speed. Add the softened butter and beat until the mixture is light and fluffy, about 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Adjust the mixer to low, add the dry ingredients and milk alternately to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, try not to over mix. Scrape the bottom of the bowl making sugar everything is combined.
Pour the batter into the prepared bundt pan and smooth the top. Tap it on the counter a few times to make sure it settles into the pan. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

In a small saucepan, combine the butter, salt, sugar, and orange juice. Heat over medium heat, stirring until the mixture is melted and slightly thickened, about 2 minutes. Remove from heat, add the vanilla.
Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the bottom of the cake while it’s still in the pan. Slowly pour the warm glaze over the cake, ensuring it seeps into the holes. Allow the cake to sit for another 20 minutes before carefully inverting it onto a serving plate.