I find that using a loaf pan is the best for baking this orange cake in because it comes out in one piece once cooled. Since the cake is very moist, it tends to break when removing the cooled cake from a bundt cake pan.
Be sure to use freshly squeezed orange juice and zest for the best flavor. Avoid using store-bought orange juice or orange extract for this recipe because it doesn't have the same flavor.
If you can wait that long and allow the glaze to soak into the cake overnight, you will have the perfect orange cake! It tastes even better the following day.