• Preheat the over to 350°.
• Prepare the Bundt pan. Butter the Bundt pan throughout making sure to get into all of the creases of the Bundt pan. Then add a tablespoon of flour and cover the butter with flour. It's really important to make sure the Bundt pan is greased and floured so the cake comes out easily. Discard any excess flour that did not stick to the pan.
• In the bowl of a stand mixer, add the butter and sugar. Cream that together for 2 minutes on medium speed until they are thoroughly combined.
• Add the eggs, one at a time, mixing between each addition of the eggs. Add the milk once all the eggs are combined. Zest 2 oranges and add the zest to the bowl. Save the juice for the icing.
• Add the flour and the baking powder and mix on low until everything is mixed together. Pour the batter into the prepared Bundt pan and bake for 1 hour, or until a toothpick is inserted and comes out clean. Allow the cake to cool for a few minutes and then invert the cake so it comes out. The easiest way to do this is to take a plate and put it on top of the Bundt cake. Invert the Bundt in one fell swoop so the cake is now on the plate. Allow that to cool before adding the glaze.

To Make the Glaze

• Add 1 tablespoon of orange juice to ¾ cup of powdered sugar. If you would like a thicker glaze, add more powdered sugar. If you would like thinner glaze, add more orange juice. When you are happy with the consistency of the glaze, pour it evenly over the cake.