Preheat the oven to 350°F (175°C).

Grease a Bundt cake pan with butter or cooking spray.

In a bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.

In a large mixing bowl, beat ½ cup unsalted butter and 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes.

Add 3 large eggs one at a time, mixing well after each addition, then stir in 1 tablespoon grated orange zest.

Add 1 cup sour cream and ½ cup fresh orange juice, mixing until combined.

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined, about 1 minute.

Pour the batter into the prepared pan and smooth the top.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack and cool completely before glazing.