Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter and dust lightly with flour, tapping out the excess.
Use a microplane to finely zest three large oranges, capturing fragrant, tiny shreds of zest. Juice the oranges to yield about ¾ cup of fresh juice, removing any pulp if you prefer a smoother crumb.
In a large mixing bowl, beat the softened butter and sugar together with an electric mixer or whisk until the mixture is pale, fluffy, and fragrant—about 3-4 minutes. You’ll notice the sugar dissolving and the mixture turning a light, creamy color.
Add eggs one at a time, beating well after each addition. The batter should become smooth and slightly loosened; if it curdles, add a tiny bit of flour to stabilize.
Stir in the orange zest and juice, mixing until the bright, citrusy aroma fills the air and the ingredients are well combined.
Sift together the flour, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet batter using a spatula or spoon, just until combined. Be careful not to overmix—lumps are okay and help keep the cake tender.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter a few times to settle the batter and remove air bubbles.
Bake in the center of the oven for 50 to 55 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The cake will fill your kitchen with a warm, citrusy aroma.
Remove the cake from the oven and cool in the pan for about 15 minutes. Then, transfer it to a wire rack and let it cool completely, which allows the crumb to set and prevents sogginess.
Once cooled, slice the cake and enjoy its tender, moist crumb with bursts of citrus flavor in every bite. Serve plain or with a dusting of powdered sugar for extra sweetness.
