Orange Cake with Glaze

In a bowl, beat the eggs, sugar, and oil until the mixture lightens in color and becomes airy, forming a cream.

Add the freshly squeezed orange juice (ideally from a Valencia or similar sweet orange) to the cream mixture and mix again.

Sift the all-purpose flour and baking powder directly over the wet mixture.

Gently mix the batter until all ingredients are incorporated and the batter is smooth, with no lumps of flour remaining.

Transfer the batter to a greased and floured loaf pan (the batter volume is enough to make two cakes in 8x4 inch pans).

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

After removing from the oven, let the cake cool completely before applying the glaze.

Prepare the glaze by placing the powdered sugar in a bowl and gradually adding the orange juice, mixing well until a creamy consistency is reached, but not too runny.

Invert the cooled cake onto a serving plate and spread the glaze over the top, allowing some of it to drip down the sides for an appealing look.