Preheat your oven to 350°F (175°C). Grease an 8x4" loaf pan and line it with parchment paper, leaving an overhang for easy removal.

In a bowl of a stand mixer, combine sugar and orange zest, rubbing them together until fragrant and orange in color.

Cream the butter and sugar by adding the softened butter to the bowl. Beat on low speed until fluffy and pale orange.

Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, and salt. In another bowl, mix sour cream with orange juice and pulp.

Alternate adding the dry ingredients and sour cream mixture to the butter and sugar, mixing until just combined.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for 60-65 minutes, or until a toothpick inserted into the center comes out with a few crumbs.

Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

In a small bowl, sift powdered sugar. Add orange zest and juice, whisking until smooth.

Spread the glaze over the cooled cake using a mini offset spatula.

Allow the glaze to set before slicing and serving.