1. Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom with a long strip of parchment paper so the edges hang over, making it easy to remove the cake from the pan. Coat again lightly with nonstick spray.
2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Add in eggs, vanilla, and zest and mix until combined, scraping sides as necessary.
3. Turn the mixer to low and stir in the flour until incorporated, and finally the orange juice, mixing until smooth.
4. Spread batter into the prepared pan and bake for 55-60 minutes until center is set. (If you notice the edges are browning too fast, tent the pan with foil and continue baking.)
5. Allow the cake to cool in the pan for 15 minutes and then remove from the pan before glazing.

Glaze

1. Whisk all glaze ingredients together. Add more or less orange juice to achieve the consistency you prefer.
2. Pour over cooled cake.