Preheat the oven to 350°F and butter / grease and line with parchment paper a 9-inch round cake pan (or bread loaf pan).

In a medium mixing bowl, whisk together the flour, baking powder, and salt, set aside.

Prep the Orange; Cut the top and the bottom of the orange to remove its stalks. Then cut the orange into pieces without removing the peel but removing seeds. (For a pithless version - Zest the orange and place the orange zest in the bowl of a food processor. Cut away all of the white pith and discard along with any seeds from the flesh then slice and add the flesh to food processor.)

Place the flesh in the food processor. Process or blend the oranges until finely ground and the consistency of apple sauce.

Add the orange mixture, oil, sugar, vanilla extract and eggs and process until well combined.

Add dry ingredients to food processor and process together until the batter is just combined.

Pour and spread the batter evenly into the prepared pan and bake for 45-50 minutes, until a wooden skewer or toothpick inserted into the center comes out clean. Let cool on a cooling rack for 10 minutes before releasing the sides of the pan to let cool completely.

Once the cake is cooled make the glaze. In a small bowl or medium bowl whisk the icing sugar, fresh squeezed orange juice, and milk until smooth. Adding a little more milk or cream as needed to reach desired consistency or to taste. Spoon over or drizzle over cake. Let set before serving.

Slice and serve with some whipped cream or even ice cream. Store leftovers in an airtight container at room temperature for up to 3 days.