Preheat the oven to 350 degrees and position the oven rack in the center of the oven. Remove any racks above it. Spray your bundt pan with baking spray and set it aside

Zest the 3 of the oranges and then juice all 4 of them. You should end up with about 1 1/2 cups of fresh squeezed orange juice.

In a large bowl, mix the dry ingredients together, the flour, salt and baking powder

In a stand mixer or using a hand beater, beat the eggs on high for about 1 minute to start incorporating some air into them. Slowly pour in the sugar and continue to beat together until thick and pale. This will take about 3-4 minutes

Switch to low speed and alternate the flour and oil ending in the flour. Beat until just a few bits of flour are still remaining. Add in the zest and slow pour in the juice while the mixer is on low still. Mix just until the batter comes together and you don't see anymore flour. Do not over mix

Pour all of the batter into the prepared pan and bake for about 1-1 1/4 hours. Until the cake is done in the center when tested and the outside is light golden brown.

When the cake is finished, place the cake in the pan on a wire rack to cool. After the cake is at room temp, remove it from the pan and let it cool completely. This cake is the most amazing enjoyed the next day. So, make it the day before if you can. The flavors will intensify and be just perfect the next day. ENJOY!