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1
Heat the oven to 350 degrees.
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2
Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
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3
Line the bottoms with parchment paper.
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4
Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
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5
With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
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6
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
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7
In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla.
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8
Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
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9
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
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10
While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves.
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11
When the cakes are done, let them cool for 10 minutes.
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12
Take them out of the pans and place them on a baking rack set over a tray.
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13
Spoon the orange syrup over the cakes and allow the cakes to cool completely.
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14
To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth.
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15
Add a few more drops of juice, if necessary, to make it pour easily.
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16
Pour over the top of one cake and allow the glaze to dry.
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17
Wrap well, and store in the refrigerator.
