To Make the Cake:

1. Pre-heat your oven to a true 325°F.  This temperature is super important!  An oven thermometer will help you determine if your oven runs hot or cold.
2. Sift together the all-purpose flour, cardamom, baking soda, and kosher salt in a large mixing bowl.  Set aside. 
3. In a large bowl, combine the granulated sugar and orange zest.  Using clean hands, massage the two together until the sugar turns orange.  Don’t skimp on this step; give it 3-5 minutes minimum.  It’s the technique that will extract most of the orange oils from the zest!   
4. Thoroughly combine the infused granulated sugar, eggs, pure vanilla extract, and fresh squeezed orange juice, and buttermilk with a ballon whisk.  
5. Add olive oil to liquid mixture and combine with the whisk until everything is thoroughly combined.  The oil will take a minute or two to combine with the rest of the mixture, but it will combine!  Keep stirring!
6. Add the wet mixture to the dry mixture and stir with the balloon whisk until no lumps of flour remain.
7. Prepare your bundt pan and add the batter to the prepared bundt pan.
8. Bake for 55-70 minutes in a 325°F oven, or until an instant-read thermometer reads 210°F-215°F.  My Goldilocks temp is 212°F. 
9. Remove from the oven and allow to place on a cooling rack, in its pan, for ten minutes.
10. After ten minutes, invert the cake onto the cooling rack.  

To Make the Orange Simple Syrup:

1. Add the water, granulated sugar, and salt to a small saucepan.  Bring to a boil and boil just until all of the solids are dissolved.  Remove from the heat.
2. Add the vanilla extract and orange juice and stir to combine.
3. Brush on the cake after inverting it onto the cooling rack.  Allow the cake to cool completely.  Like, 3-5 hours “completely”.

To Make the Cardamom Orange Glaze:

1. Add the confectioner’s sugar, fine sea salt, cardamom, vanilla extract, and three tablespoons of orange juice (or Triple Sec) to a medium mixing bowl.  Stir until the mixture is mixed but clumpy.  If all of the confectioner’s sugar won’t incorporate into the clumpy mixture, add another 1/2 tbsp of orange juice or Triple Sec.
2. Add water to the mixture and stir until smooth.
3. The final glaze should have the consistency of thick honey.
4. Pour over the cake with a spouted measuring cup, squeeze bottle, or spoon.  
5. Enjoy!