Preheat oven to 175°C (350F) and line an 8x4" loaf tin with parchment paper.
Sift and mix dry ingredients (flour, salt, baking powder, baking soda) and set aside.
Place oil and sugar in a mixing bowl of a stand mixer fitted with the paddle attachment. Mix until combined.
Add eggs, one by one, and mix for 1 minute after each addition. Add orange zest and mix for another 30 seconds.
Add dry ingredients alternating with orange juice in two additions and mix on medium-low speed until just combined. Do not overmix.
Pour batter into lined loaf tin and bake in the center of the oven for 45-55 minutes, or until deep golden brown at the top and a skewer inserted into the center comes out clean.
Cool in loaf tin for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
To make the glaze, mix powdered sugar with 3-4 tbsp. of orange juice until the desired consistency is reached. For a runny glaze, add more juice. For a thicker glaze, add more powdered sugar. Drizzle cake with glaze once it has cooled down completely.