Pre-heat the oven to 350ºF. If using convection oven set it to 325ºF.

Grease a 12-cup bundt cake pan with butter. You will need about 1-2 tbsp to grease the pan, make sure the butter is softened when you do this. Once the butter is evenly coating the pan, sprinkle flour all over, and shake the pan against your hands, to make sure the flour is evenly being incorporated and distributed all over the pan. If using a bundt pan with details, make sure to get the nooks and crannies well covered, or the cake might stick in those areas that aren’t nicely greased and floured.

Make the orange sugar. Zest the oranges and mix them with the sugar, rubbing between your fingers. The sugar crystals will help the orange peel release the natural oils that have so much flavor and aroma. Set aside.

In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside.

In a large bowl, beat the butter with an electric mixer on medium speed for 2 minutes. You can use a stand mixer or a hand held mixer.

Add the orange sugar and beat again on medium-high speed until the mixture is fluffy, and the butter is lightened in color, which should take about 2 minutes.

Add the eggs one at a time, mixing well until incorporated before adding the next egg.

Add the sour cream and orange juice and mix on low to combine.

Now add half of the flour mixture to the bowl.

Mix on low to combine.

Once the dry ingredients are just incorporated, add the milk at once.

Mix on low to combine.

Add the remaining dry ingredients and mix until incorporated.

You can finish mixing with a spatula to prevent the batter from being over mixed, which can result in a dry cake.

Pour the batter in the prepared bundt pan.

Make sure to spread it out with a spatula so it’s nice and evenly distributed.

Bake in the pre-heated oven for about 55 to 65 minutes. Baking time will vary depending on your oven. Convection ovens might bake faster.

If the cake is browning too much but the inside isn't cooked yet, cover with aluminum foil to help prevent the outsides of burning.

The cake is done baking when it doesn’t feel jiggly when you touch the top. And also a toothpick inserted in the cake comes out clean.

While the cake bakes, make the orange syrup, and have it ready for when the cake is done baking.

Place the sugar, orange juice, and orange peel in a small saucepan. Bring the mixture to a boil.

Turn the heat off as soon as the sugar dissolves completely.

Set it aside.

When you remove the cake from the oven, let it rest for about 5 minutes. Prickle holes on top of the cake with a fork.

Remove the orange peel from the syrup, then pour the orange syrup all over the cake.

Let the cake cool down for another 15 minutes in the pan, and let the syrup be absorbed by the cake.

Then flip the cake over onto a cooling wire rack, or a plate.

Let it cool down completely before slicing, and serving.

To make the Orange Glaze beat the cream cheese and butter with a mixer for 30 seconds.

Add the powdered sugar and beat for another 30 seconds.

Then add the orange juice and mix to combine.

Adjust the consistency of the glaze by adding more juice to thin it out, or adding more powdered sugar to make it thicker.

You can add the orange zest directly to the glaze, or sprinkle on top of the cake once it’s done being glazed.

I left mine out, so once the glaze was ready, I drizzled it over the cake. Then, the orange zest gets sprinkled on top of the cake.

Store the cake in the fridge for up to 4 days, in an airtight container. Let it sit on the counter for 20 to 30 minutes before serving, it should be served at room temperature.