Preheat oven to 325 degrees. Grease a <a href="http://www.amazon.com/gp/offer-listing/B0021CEREA/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0021CEREA&linkCode=am2&tag=momscoo-20&linkId=K4NC72YBECRT527Z">Nordic Ware Heritage Bundt Pan</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=momscoo-20&l=am2&o=1&a=B0021CEREA" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />(aff. link) or any other bundt pan. Be careful to not add an excess amount of grease in the grooves. Dust the pan with flour and tap out any extra into the garbage. Set aside.
In a large mixing bowl, add in the butter, olive oil and granulated sugar. Mix with a hand mixer until light and fluffy.
Add in the eggs one at a time and mix until thoroughly mixed. Scrape down the sides.
Add in the orange juice and zest and mix until combined.
Add in the flour, baking powder and salt. Mix until just combined.
Pour the batter into the prepared bundt pan and spread evenly. Tap the pan on the counter to fill in any holes.
Place in the oven and let bake for 1 hour and 20 - 30 minutes. Mine took 1 hour 23 minutes exactly.
Let it cool for 25 - 30 minutes and then turn out onto a cake stand. If the cake is domed and needs leveled, let the cake cool completely and then level it.
Using a skewer or toothpick, poke some holes into the cake to help soak up the glaze.
Glaze
In a small dish, add in the orange juice, zest and powdered sugar. Whisk to combine.
Pour the glaze over the cooled cake. Pour slowly so it soaks in and doesn't just run off.