Preheat oven to 350 degrees. Coat a 10-inch bundt pan with cooking spray or grease with butter and flour.
In a medium bowl, whisk together flour, salt, and baking powder. Set aside.
Using a mixer, beat butter until creamy. Add sugar and cream with butter on high for about 2 minutes. Add eggs, one at a time, and mix on low-medium speed. Add vanilla, orange zest, and juice. Mix.
On low speed, add the dry ingredients, a little at a time, alternating with the milk until blended.
Pour batter into prepared bundt pan. Bake for 45-55 minutes, or until a cake tester inserted in center of the cake comes out clean. Cook in pan for about 10 minutes before transferring to a cooling rack. Cool completely before glazing.
To make the glaze, whisk together confectioner's sugar, 3 tablespoons of orange juice, and vanilla. If the glaze is too thick, add 1 tablespoon of orange juice. Drizzle or spoon over cooled cake.
This recipe uses seasonal Florida oranges.