Whip the eggs and sugar until light and fluffy (about 2-3 minutes).
In a bowl, whisk together the wet ingredients (oil, milk, vanilla, orange rind).
In another bowl, stir together the dry ingredients (flour, baking powder, salt).
Add half of the dry ingredients to the egg/sugar mixture and mix on low until just incorporated.
Add the wet ingredients, again mixing on low until just incorporated.
Add the remaining dry ingredients, mixing until just combined.
Pour the batter into a greased bundt pan.
Bake at 350F for about 40-45 minutes.
Combine all the ingredients for the glaze (except the powdered sugar) in a small saucepan and heat until the sugar dissolves.
With the cake still in the pan, pour half of the glaze (about 1/2 cup) over it.
Allow the cake to cool in the pan before removing it.
Add the powdered sugar to the remaining glaze and drizzle over the cooled cake.
Top with edible foliage like mint, parsley and jasmine or orange flowers.
Over mixing your batter can result in a cake that collapses after baking. To avoid this, mix your batter on low only and until the ingredients are just combined.
To keep your cake from sticking to the bundt pan, grease the pan generously. I personally prefer to use a homemade pan release that’s equal parts vegetable shortening, vegetable oil and flour.
Decorating cakes with flowers: When decorating cakes with flowers, you want to make sure they’re edible, clean, organic and pesticide-free. For more information on safe practices for decorating a cake with flowers, check out this post.
Storage: This cake can be sliced, wrapped in plastic wrap and stored in the freezer for up to 3 months.
Storing cut cake: Once your cake is cut, you’ll want to protect the exposed cake area. The easiest way to do this is with a piece of plastic wrap or two.