Preheat the oven to 350F.
Pour the sugar into a small bowl. Add in the orange zest and use your fingers to "pinch" the zest and sugar together.
In the bowl of a stand mixer, cream the butter and orange-scented sugar together. Add in the eggs, one at a time, followed by the vanilla.
Sprinkle the salt, baking powder and baking soda over the top and mix in. With the mixer on low, add in the flour and 2 T of the orange juice. Mix until the batter is creamy and no lumps remain.
Pour the batter into a 9x3 loaf pan that has been sprayed with nonstick cooking spray. Bake for 1 hour 20 minutes, or until a cake tester comes out clean.
Let cool for 5 minutes and then turn out onto a cooling rack.
In a small bowl, mix the remaining 2 T orange juice and powdered sugar together. Pour over the cake, spreading it to the edges if necessary. Allow the glaze to set before serving.