Juice of half an orange (you may need a bit more depending on how thick you like your glaze)
For the cake
Preheat your oven to 350 and grease your bundt pan. Set aside.
In a medium mixing bowl, sift together flour, baking powder, baking soda, and salt. Zest your lemon into the dry mixture and whisk gently to combine.
In a large mixing bowl, beat the sugar and butter together on medium high speed for about 3 minutes until it’s pale and fluffy.
Add eggs one at a time, mixing thoroughly after each.
Mix in the vanilla and lemon extracts.
Turn the mixer down to low and add a third of the dry ingredients, followed by half the buttermilk, another third of the dry mixture, the rest of the buttermilk, and the last of the dry ingredients. Turn your mixer back up to medium and beat for another two minutes. You will have a very smooth, thick batter.
Carefully pour the cake batter into the waiting pan. Even out the top to make sure you don’t have a lopsided cake, then bake for about 40 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for about five minutes, then invert your cake and cool completely before adding glaze.
For the glaze
Sift your powdered sugar into a medium mixing bowl and zest the orange into the powdered sugar. Whisk in juice of half the orange. You can add a bit more orange juice a few drops at a time until your glaze is thick but pourable.
Pour your glaze over your cake, and put it in the fridge as quickly as you can. This will help your drips stick to the side of the cake rather than sliding right off.