• Preheat oven to 350°F. Spray an 8 ½ x 4 ½-inch loaf pan with nonstick cooking spray. Set aside.
• In a medium bowl, combine granulated sugar and orange zest. Use your fingers to rub the zest into the sugar until it turns a light orange and smells fragrant; this releases the oils for a bright, natural orange flavor.
• To the bowl of a stand mixer with the paddle attachment, add sour cream, fresh orange juice, eggs, and the sugar-zest mixture. Beat on medium speed for 1 to 2 minutes, until the mixture is creamy and well combined.
• With the mixer on low, slowly drizzle in the vegetable oil until incorporated.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet mixture. Stir on low or fold by hand until just combined. Small lumps are okay; don’t overmix.
• Pour batter into the prepared pan and smooth the top. Bake 55 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but not wet batter. Tent with foil after 45 to 50 minutes if the top browns too quickly.
• Let the loaf cool in the pan for 10 to 15 minutes, then transfer to a wire rack to cool completely, about 30 to 60 minutes.

Orange Glaze

• In a medium bowl, whisk together confectioners’ sugar and fresh orange juice until smooth and pourable. Adjust consistency by adding more juice, ½ teaspoon at a time, as needed.
• Pour or drizzle the glaze over the cooled loaf, letting it drip down the sides. Let stand 20 to 30 minutes to set before slicing.