Preheat the oven to 350°F. Grease and flour a bundt pan thoroughly and set aside.
In a small bowl, combine the flour, baking powder, salt, and baking soda. Set aside.
1½ cups all-purpose flour, 2½ teaspoons baking powder, 1¼ teaspoons kosher salt, ¼ teaspoon baking soda
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 1 minute. Add in the eggs and beat for another minute. Add in the sour cream, milk, orange extract, and orange zest and beat to combine. Add in the orange zest and stir.
1 cup unsalted butter, ¾ cup granulated sugar, 3 large eggs, 1 cup sour cream, ⅓ cup milk, 2 teaspoons orange extract, 4 tablespoons orange zest
Add in the flour mixture and stir until the flour is integrated.
Pour the batter into the prepared bundt pan and place into the oven to bake for 40 minutes or, until a toothpick inserted comes out clean or with moist crumbs.
To make the glaze, combine all of the glaze ingredients in a small bowl. Using a whisk, mix until a smooth glaze has formed.
3 tablespoons orange juice, ⅛ teaspoon kosher salt, 2 cups powdered sugar
Once the cake has cooled, remove it from the bundt pan and place onto a plate or cake stand. Drizzle the glaze over the top of the cake and let it run down the sides. For added optional garnish, zest more orange zest over the top of the glaze. Let set for a few minutes, then slice and serve.