Preheat your oven to 340°F (170°C) and grease a 9x5 inch loaf pan with butter or nonstick spray. Line it with parchment paper for easy removal.

In a large bowl, beat together the softened butter and caster sugar until pale and creamy—about 3-4 minutes.

Add the eggs one at a time, making sure each one is fully incorporated before adding the next, then mix in the fresh orange zest.

In another bowl, sift together the flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk.

Mix until combined and smooth, being careful not to overmix.

Pour the batter into your prepared loaf pan and smooth the top. Bake for 1 hour and 10 minutes, checking for browning after 50 minutes.

While the cake is baking, combine the freshly squeezed orange juice and caster sugar in a small saucepan. Heat over low until the sugar dissolves completely.

Once baked, remove the cake from the oven and, while it’s still warm, poke holes in the top using a skewer. Pour the orange syrup over it, allowing it to soak in.

Let the cake cool in the pan for 20 minutes before transferring it to a wire rack.

For an optional drizzle, mix the powdered sugar with fresh orange juice to your desired consistency and drizzle over the cooled cake.