Preheat your oven to 180°C (350°F). Grease your loaf pan with butter and dust it lightly with flour, then set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until the mixture is pale, fluffy, and fragrant—about 3-4 minutes. This creates a tender base for your cake.
Add the eggs one at a time, beating well after each addition. You'll see the mixture lighten in color and become smooth, indicating the eggs are fully incorporated.
Zest both oranges with a fine grater, aiming for fragrant, bright strips. Squeeze the juice from the oranges until you have about 1/2 cup of fresh juice. Set both aside for now.
In a separate bowl, sift together the flour, baking powder, and a pinch of salt. This ensures even distribution of leavening and prevents clumping.
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice. Begin and end with flour, mixing just until the ingredients are combined; avoid overmixing to keep the cake tender.
Gently fold in the orange zest, distributing it evenly throughout the batter. The batter should be smooth, fragrant, and vibrant with citrus.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to settle the batter and release any air bubbles.
Bake in the preheated oven for about 55-60 minutes, or until the top is deep golden and a toothpick inserted in the center comes out clean. Your kitchen will fill with the bright aroma of citrus and butter.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then transfer it to a cooling rack and allow it to cool completely for about 30 minutes. The loaf will be moist and fragrant, ready to slice.
Slice the cooled cake and enjoy its dense crumb, bursting with bright citrus aroma and tender texture. Serve as is or with a dusting of powdered sugar for extra sweetness.
