• Preheat oven to 350 F. Lightly grease a 9 x 5 inch loaf pan, then lined the insides with parchment paper. Using an electric mixer, beat together butter and sugar for about one minute, or until the mixture is fluffy. Scrape the sides of the bowl as needed.
• Beat in the eggs, one at a time, until fully incorporated. Beat in vanilla extract.
• Add the orange zest and the buttermilk. Beat to incorporated. Whisk together flour, baking powder, baking soda and salt in a medium bowl.
• Add the orange juice and flour mixture alternately to the bowl starting with the ⅓ of the flour mixture, then followed by ½ of the orange juice. Then beat in 1/3 of flour mixture and the remaining orange juice. Beat in the remaining flour last. The batter is smooth and thick but somehow flowy.
• Pour and scrape the batter into the prepared pan. Bake at 350 F for 40-50 minutes, or until a toothpick inserted at the center of the cake comes out clean. If the cake is browning too much as you approach the end of baking time, loosely cover the top with foil. Let the pan cool on a wire rack before you put icing.

To Make the Orange Chocolate Glaze

• In a mixing bowl, combine icing sugar, cocoa powder and orange juice. Whisk everything using a wire hand whisk. The mixture will start out thick but it will begin to loosen up to a thick flowy chocolate glaze as you stir, Pour this on top of the orange cake.
• Garnish the top of the cake with orange zest (optional).