Step 1: Prepare the Oven and Pans

• Preheat oven to 350°F (175°C). Place a rack in the center.

• Butter and flour your loaf pans or bundt pan, tapping out excess flour. Set aside.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together flour, baking powder, and salt until well combined.

Step 3: Cream Butter and Sugar

• In a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth (about 30 seconds).

• Add sugar and continue to beat on medium-high until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.

Step 4: Add Eggs and Vanilla

• Gradually add the beaten eggs in 2 to 3 additions, beating well after each and scraping down the sides.

• Add the vanilla extract and mix just until incorporated.

Step 5: Alternate Milk and Flour

• With mixer on low, add one-third of the dry ingredients.

• Add half the milk, mix briefly, then add another third of flour. Repeat with the remaining milk and flour.

• Stop mixing once everything is just combined. Do not overbeat.

Step 6: Add Orange Zest

• Gently fold in orange zest by hand using a spatula.

Step 7: Bake

• Spoon batter into prepared pans, filling no more than ¾ full.

• Bake for 20–30 minutes for mini loaves or 50–65 minutes for regular loaves or bundt.

• The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.

Step 8: Glaze (Optional)

• Whisk together powdered sugar, orange juice, and zest until smooth.

• Drizzle over cooled cakes. Let set before serving.