Orange Cake with Glaze

In a bowl, beat the eggs, sugar, and oil until a light and fluffy cream forms.

Add the freshly squeezed orange juice (strained, if preferred) to the creamy mixture and gently fold it in.

Sift the all-purpose flour and baking powder together over the batter.

Mix the sifted dry ingredients into the batter until it is completely smooth and lump-free.

Transfer the smooth batter to a greased and floured loaf pan (approximately 8x4 inches), filling it halfway at most, as the yield is intended for two cakes of this size.

Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until a toothpick inserted into the center comes out completely clean.

While the cake cools completely, prepare the frosting by mixing the powdered sugar with the orange juice, adding the liquid gradually until a creamy consistency is achieved, being careful not to make it too runny.

Remove the cake from the pan once cooled and cover the surface with the glaze, allowing it to drip slightly down the sides for an aesthetic finish.