3 cups (420 grams) all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
2 1/2 (500 grams) cups sugar
Zest of 2 oranges, finely grated
4 large eggs
1 cup butter, room temperature
1/2 cup buttermilk
1/2 cup fresh squeezed orange juice, strained with no pulp*
Glaze:

1/2 cup orange marmalade (I used Trader Joe’s Seville Marmalade)
1/4 cup fresh squeezed orange juice, strained with no pulp*
*Depending on the size of your oranges, you may need 3-4 oranges to get this much juice. I needed 4 oranges total for this recipe.
Directions:

Preheat oven to 350 degrees.
Prepare a 10 or 12-cup Bundt pan by spraying it with Pam with Flour, or brushing it with melted butter and dusting it with flour. I used the beautiful Jubilee Bundt pan by Nordic Ware.
In a medium bowl, whisk together flour, baking powder and salt.
In a small bowl, combine the sugar and orange zest. Rub the zest and sugar together to infuse the flavor into the sugar – the sugar will be a little damp.
In the bowl of an electric mixer, cream butter with sugar & zest until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating 30-60 seconds after each addition. Scrap down the bowl and beat until it is light and fluffy, another 3-4 minutes.
Combine the buttermilk and orange juice in a measuring cup.
On slow speed, add 1/3 of the dry ingredients and alternate with the 1/2 the liquid. Start and end with the dry ingredients. Scrap down sides of the bowl.
Spoon batter into the Bundt pan. Bake for 60-70 minutes, until a skewer comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
Glaze:

Combine marmalade and orange juice in a small saucepan.
Bring to the boil, reduce heat to a simmer, stirring occasionally until syrupy, about 3 minutes.
Strain into a bowl, discarding the solids. Pour over or brush onto the cooled cake.
Wait at least 10 minutes before serving. Enjoy!