Serves 8

3/4 cup butter, softened plus more for the pan

4-5 medium navel oranges, about 2 pounds

2 cups all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cup granulated sugar

3 large eggs

Ripe oranges fresh off the tree are best but if not available find sweet juicy ones in season.

1. Position a rack in the center of the oven and heat oven to 350°F. Butter a 9x5-inch loaf pan. Line the bottom of the pan with parchment and then butter the parchment.
2. Finely grate enough zest from the oranges to yield 2 tablespoons plus 1 teaspoon and then squeeze the oranges to yield 1 cup strained juice. Set aside 1/4 cup juice for the glaze.
3. In a medium bowl, whisk the flour, baking powder and 1/2 teaspoon salt.
4. In a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer) beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating on medium speed until incorporated scraping down the sides of the bowl as necessary. Add the vanilla and orange zest and beat until incorporated (the mixture may look curdled at this point). With the mixer on low, alternately add the flour mixture in 3 additions, and the 3/4 cup orange juice in 2 additions, beginning and ending with the flour.
5. Scrape the batter into the prepared loaf pan, smooth the top, then tap the pan on the counter a couple of times to pop any air pockets. Bake until a tester inserted in the center comes out clean, 45-60 minutes.
6. Let the cake cool in it's pan on a wire rack for 10 minutes, run a knife aound the sides, then invert it onto the rack. Remove the parchment and invert again.
7. In a small bowl, whisk the reserved 1/4 cup orange juice with the confectioner's sugar, pinch of salt and 1 teaspoon of orange zest.
8. Set the warm cake on its rack over a large, rimmed baking sheet. Using a toothpick or bamboo skewer, poke holes at 3/4" intervals into the top and sides of the cake, stopping about 1" from the bottom of the cake.
9. Repeatedly brush the glaze evenly over the top and sides of the cake until you've used it all. Let the cake cool completely, about 2 hours, before slicing and serving. Store cake at room temperature, wrapped in plastic for up to 3 days.

Serve with fresh blueberries for an additional pop of flavor.