1-Preheat the oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Grease and line a loaf pan with parchment paper.

2-Beat the butter and sugar on low speed until combined, then increase to medium speed until pale, creamy, and fluffy.

3-Add eggs one at a time, mixing briefly after each, then scrape down the sides. Stir in the orange zest.

4-Add the flour, baking powder, salt, and milk. Mix on low speed until the batter is thick, smooth, and creamy. Avoid over-mixing.

5-Pour the batter into the prepared pan, smooth the top, and bake for approximately 70 minutes or until a skewer inserted into the center comes out clean. Cover loosely with foil if browning too quickly.

6-Cool the cake in the pan on a wire rack for 10 minutes.

7-Make the syrup by mixing the orange juice and sugar, then spoon it over the warm cake while still in the pan so it soaks in.

8-Remove the cake from the pan and cool completely on a wire rack.

9-For the optional drizzle, mix icing sugar and orange juice and drizzle over the cooled cake. Cut into slices before serving.