Preheat your oven to 350°F (175°C). Grease the Bundt pan thoroughly with butter or non-stick baking spray, making sure every groove is well coated. Lightly dust the pan with flour and tap out the excess to help the cake release easily after baking.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Mixing the dry ingredients first ensures the leavening agents are distributed evenly throughout the batter, helping the cake bake with a soft, uniform crumb.

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer for about 3 to 4 minutes until the mixture becomes pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and freshly grated orange zest, allowing the citrus aroma to blend beautifully into the batter.

Reduce the mixer speed to low and gradually add the dry ingredients, alternating with the fresh orange juice and sour cream. Begin and end with the flour mixture, mixing only until everything is incorporated. Avoid overmixing to keep the cake tender and moist.

Pour the batter evenly into the prepared Bundt pan and gently smooth the top with a spatula. Bake for 45 to 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for about 15 minutes before carefully inverting it onto a wire rack to cool completely.

While the cake cools completely, whisk together the powdered sugar, fresh orange juice, and orange zest in a small bowl until smooth and pourable. Slowly drizzle the glaze over the top of the Bundt cake, allowing it to naturally flow down the ridges for a beautiful bakery-style finish. Let the glaze set for about 10 minutes before slicing, then garnish with extra orange zest or thin orange slices for an elegant presentation.