• Preheat the oven to 325°F.

Pan Release

• Melt the butter, then stir it with the flour until it forms a paste. Use a pastry brush to cover the entire inside of the pan with the paste. Be careful to get into every crevice. I find it easier to brush from the base up. (If the mixture becomes too thick to brush on, microwave it for about 10 seconds, or until warm and softened.)

For the Cake

• Crack the eggs into a separate bowl. Put the flour, baking powder and salt together in medium-sized bowl and whisk together for 30 seconds.
• Place the sugar in a medium-sized blow and zest the oranges directly into the bowl on top of the sugar. Use your fingers to rub the zest and sugar together. This method better releases the oils and flavor of the orange zest into the cake batter.
• For this cake you will need 3/4 cup in total of orange juice - 1/4 cup for the cake, 1/3 cup for the soaking syrup and about 3 tablespoons for the glaze. After zesting your oranges juice them until you 3/4 cup of juice.
• Whisk 1/4 cup of orange juice into the buttermilk.
• Place the butter in the bowl of a stand mixer and with the paddle attachment mix on medium speed for 1 minute. Scrape down the sides and bottom of the bowl.
• Add 1/2 cup of the orange-sugar mixture and beat on medium speed for 30 seconds, Stop the mixer, add another 1/2 cup of the sugar mixture and beat for 30 seconds. Repeat this step until all the sugar is added. Stop after the 3rd addition and scrape down the sides and bottom of the bowl and the paddle attachment. After all the sugar is added beat the cream and sugar for 2-3 more minutes on medium speed until the mixture is creamy and fluffy.
• Scrape down the sides and bottom of the bowl and the paddle attachment. Add the eggs one at a time and beat on medium speed until each egg is well incorporated, about 20 seconds. Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed. Add the remaining 2 eggs one at time and scrape the down the sides and bottom of the bowl after beating in the last egg. Mix in the almond extract and vanilla extract on medium speed until well combined.
• Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the buttermilk mixture and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the rest of the buttermilk, mixing after each addition. Add the remaining the dry ingredients and mix until just combined. Scrape down the sides and bottom of the bowl and mix on low speed for about 30 seconds to make sure the batter in well mixed.
• Scoop the batter into the prepared bundt pan. Use an offset spatula to spoon the top of the batter. Next place a kitchen towel on the counter and bang the bundt pan 4-5 times to settle the batter in the groves of the pan and break up any air bubbles.
• Bake for 55-65 minutes until a skewer inserted in the center comes out clean or if using an instant-read thermometer and take the temperature in the center of the cake. The temperature should be 203 degrees F.
• Remove the cake from the oven and place on a cake rack. Cool the cake in the pan for 15 minutes and then invert onto a cooling rack. Brush the entire surface with the blood orange soaking syrup using all the glaze. Allow the cake to completely cool, about 90 minutes.

For the Orange Soaking Syrup

• As soon as the cake comes out of the oven combine 3 tablespoons orange juice, 2 tablespoons lemon juice, and 1/3 cup the sugar in a saucepan, bring to a simmer and as soon as the sugar is dissolved remove the pan from the heat and whisk in the butter until butter is melted and thoroughly combined into the glaze.
• Remove the cake from the oven and place on a cake rack. Cool the cake in the pan for 15 minutes and then invert onto a cake rack. Brush the entire surface with the orange soaking syrup, using all of it. Allow the cake to completely cool before adding the orange glaze, about 2 hours.

For the Orange Glaze

• Place the cake and the rack over a plate to catch the excess glaze.
• Place powdered sugar and salt in small bowl and whisk to combine. Add 2 tablespoons of orange juice and 1 tablespoon lemon juice. Stir together until the juice is thoroughly combined. The glaze will be really thick at this point. Next add the remaining orange juice 1 teaspoon at a time until the desired consistency is achieved.
• If you want a really thick glaze, you won’t need more than 1-2 teaspoons of juice. If you want a really thin glaze you’ll may need up to 2 additional tablespoons of liquid.

Storing the Cake

• The cake is good at room temperature for 2 days in a cake container. The best way to store it in the refrigerator is to cut the cake into pieces (about 2-3 servings in size) and wrap each piece in plastic wrap.
• If you want to store the whole uncut cake in the refrigerator then wrap it in two layers of plastic wrap. Unwrapped cake can dry out in the refrigerator.