Soften the butter. Cut the butter into small cubes and place them into a large mixing bowl. Cover the bowl and leave the butter at room temperature until completely softened.

Butter a 23cm (9-inch) non-stick loaf pan and line it with parchment paper as needed.

Remove the zest and juice from the oranges. Strip the zest with a vegetable peeler and grind it with the granulated sugar.

Squeeze the oranges to get their juice, measuring out 60ml for the cake batter and another 60ml for the glaze.

Preheat the oven to 180°C (355°F). Stir together the flour and baking powder in a large bowl.

Beat the softened butter until creamy, then add the orangey sugar and beat until light and fluffy.

Add the eggs one at a time, beating well after each addition. Gradually whisk in the flour and milk, alternating until combined.

Scrape the batter into the prepared pan, and bake for 1 hour, covering with aluminum foil after 40 minutes to prevent over-browning.

Cool the cake for 15 minutes before removing it from the pan and letting it cool completely.

Pour the leftover orange juice into a saucepan, add the sugar, and bring to a boil while stirring constantly until dissolved. Cook for 3 minutes.

Let the glaze cool for 5 minutes, then brush it over the top and sides of the cake.