Make the Cake

• Preheat oven to 350℉ / 180℃.
• Grease a standard loaf pan and line it with parchment paper with about 2-3 inches overhanging on the sides to use as handles. Set it aside.
• In a small saucepan, add the sugar, zest and juice and cook on low heat and stir until sugar dissolves.
• Bring to a boil, then lower the heat and simmer it for 5 minutes. Set it aside to cool.
• In a large bowl, whisk the flour, baking powder and salt together. Set aside.
• In another bowl, rub the zest and sugar together with your fingers (or use a mixer). Set it aside.
• In another large bowl, cream the butter with a hand mixer for about 3 minutes until it's soft and creamy.
• Add the sugar/zest mixture to the butter and beat for about 1-2 minutes, scraping the bowl frequently, as needed.
• Add the vanilla and the eggs, one at a time, beating on medium speed for about a minute after each addition. Scrape the sides of the bowl a few times until everything is incorporated.
• Add the dry ingredients, the orange juice, the oil and the milk alternately to the butter mixture. Beat on high speed until thoroughly combined, but don't overmix it.
• Pour the batter into the prepared pan and bake for 50 minutes - 1 hour, or until a toothpick inserted in the middle comes out clean.
• Allow the cake to cool in the pan for 5 minutes and then use a toothpick or a wooden skewer to poke holes all over it without going all the way to the bottom, just go about ¾ of the way down.
• Spoon or pour the syrup over the cake.
• Then use the overhanging parchment paper to lift the cake out of the pan and place it on a wire rack to cool completely.
• Enjoy!