dreamy's Juicy Orange Cake

dreamy found this at the New York Times & it sounds yummy.

• 8 ounces (2 sticks) unsalted butter, slightly softened, more for pan
• 3 cups all-purpose flour, more for pan
• 3 oranges, preferably organic, for zest and juice
• 1 tablespoon freshly squeezed lemon juice, more as needed
• 2 1/3 cups sugar
• 3 eggs
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk

1. Heat oven to 350 degrees. Thickly butter and flour a 9-inch round cake pan or 6-cup loaf pan. Zest and juice oranges. Mix ½ cup orange juice, 1 tablespoon lemon juice and 1/3 cup sugar. To remaining orange juice add lemon juice to make ¼ cup. Stir in zest.

2. In mixer, cream butter and remaining sugar until fluffy. With mixer running, add eggs one at a time. Turn off and add 1½ cups flour, baking soda and salt, and mix. Add half the buttermilk, and mix. Repeat with remaining flour and buttermilk. Add zest mixture, and mix.

3. Pour dough into pan and place on baking sheet. Bake until tester comes out dry, 1 to 1¼ hours. Cool in pan 15 minutes. Set wire rack over a rimmed sheet pan and turn warm cake onto rack. Using a pastry brush or baster, spread glaze over top of cake and let soak in. Repeat until all glaze is used. Let cool at room temperature. Can be refrigerated in plastic wrap for a week.