Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter and lightly dust with flour, or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer or whisk until the mixture is pale, fluffy, and slightly increased in volume—about 3-4 minutes. You should hear a soft, rhythmic sound as it mixes.
Add the eggs one at a time, beating well after each addition. The mixture will become smooth and slightly thicker, with a gentle sheen.
Stir in the finely grated orange zest and freshly squeezed orange juice, mixing just until the zest is evenly distributed and the batter looks bright and slightly glossy.
Gradually fold in the dry ingredients, adding about a third at a time. Use a spatula to gently incorporate the flour until just combined—be careful not to overmix, which can make the cake dense.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the last part of baking.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Once cooled, slice the cake with a serrated knife, revealing flecks of orange zest inside. Serve plain or dusted with powdered sugar for extra flair.
