Preheat the oven to 180°C. Grease and line a 9 × 5-inch loaf pan with baking paper.

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, rub the granulated sugar and orange zest together with your fingertips until the sugar is fragrant and lightly tinted orange. This helps release the natural oils from the zest for a stronger orange flavour.

Add the vegetable oil and mix until well combined.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla extract.

Add the buttermilk and mix until combined.

Stir in the fresh orange juice.

Add the softened butter and mix until smooth and well incorporated.

Gradually fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.

While the loaf is baking, combine water, granulated sugar and orange juice in a small saucepan.

Heat over medium-low heat, stirring until the sugar has completely dissolved. Do not boil.

Once the loaf has baked, allow it to cool in the pan for 10 minutes.

Remove the loaf from the pan and place it on a cooling rack.

Using a skewer or toothpick, poke small holes all over the warm loaf.

Slowly spoon or brush the warm syrup over the loaf, allowing it to soak in before adding more. Leave to cool completely.

In a small bowl, whisk together the icing sugar and orange juice until smooth.

Drizzle the glaze over the cooled loaf.

Finish with a sprinkle of fresh orange zest before serving.