• Preheat the oven to 180°C (350°F).
• Cream the softened butter with the sugar until the mixture becomes light and fluffy. You can use a hand mixer or a stand mixer fitted with the paddle attachment.
• Note: To enhance the orange flavor, you can mix the sugar with the orange zest before adding it to the butter.
• Add the eggs one at a time, beating continuously.
• Fold in the sifted flour and baking powder together.
• Mix, then add the zest (if you haven't added it earlier) along with the candied orange pieces. (The candied orange pieces are optional.)
• Pour the batter into a greased loaf pan without smoothing the top.
• Tap the pan gently on the countertop if you want a smooth, flat top.
• Bake for 30 to 40 minutes, depending on your oven. A knife or skewer inserted into the center should come out clean.
• Remove the cake from the oven and let it cool in the pan.

Prepare the syrup:

• Bring the sugar and orange juice to a boil over low heat and simmer for 2 minutes.
• Drizzle the hot syrup over the cooled cake. Feel free to use only as much syrup as you like.
• Once the syrup is fully absorbed and the cake is completely cooled, remove it from the pan and place it on a wire rack.
• You can dust it with powdered sugar and decorate it with thin slices of lightly candied orange before serving.