Preheat oven to 350 degrees.

Prepare an 8 or 9 inch round pan by greasing it evenly with vegetable shortening and dusting with flour or lining the bottom with parchment paper and buttering the sides.

In a mixer, combine sugar and butter and mix till smooth.

Add eggs and vanilla extract and beat.

Next mix in the sour cream.

Then add the baking powder and flour and mix till smooth.

Add the puréed orange and mix to combine.

Pour batter into prepared pan and bake in preheated oven for 50-60 minutes until a toothpick inserted in the center comes out clean.

Let rest in pan for 15 minutes and then take a knife and loosen the outside edge of the cake. Flip cake out onto a plate. Peel off parchment paper on the bottom if using and flip cake right side up on a cake platter or stand.

Mix the orange juice and sugar together in small pot and heat on the stove. Bring to a simmer and let simmer for 5-10 minutes until it becomes slightly thickened like syrup. Spoon over top of cake. If desired you can poke holes in the top of the cake with a kabob skewer and then pour the glaze on so it’s absorbed by the cake more.

Let the cake cool completely and then slice and enjoy!