Step 1

1 For the cake: Melt the 6 tablespoons of butter in a small saucepan over medium-low heat

Step 2

2 Remove from the heat; add 3 of the bay leaves

Step 3

3 Let the mixture steep for 1 hour

Step 4

4 Position a rack in the middle of the oven and preheat to 350 degrees

Step 5

5 Grease a 9-by-5-inch loaf pan with a little butter, then dust it with flour, shaking out any excess

Step 6

6 Line the pan with parchment paper, leaving enough paper to hang over the long sides a bit (to help with the cake’s removal after baking)

Step 7

7 Dab the top sides of the remaining bay leaves with a little butter, then arrange them buttered side down on the parchment paper at the bottom of the loaf pan

Step 8

8 Whisk together the 1 2/3 cups (210 grams) flour, the granulated sugar, baking powder and salt in a mixing bowl

Step 9

9 Whisk together the eggs, sour cream, orange zest and vanilla extract in a separate medium bowl

Step 10

10 Rewarm the melted butter as needed to liquefy it

Step 11

11 Discard its bay leaves

Step 12

12 Use a flexible spatula to gently stir the egg mixture into the flour mixture, then add the melted butter; stir to form a smooth batter

Step 13

13 Scrape the batter into the loaf pan, spreading it evenly into the corners and being careful not to dislodge the bay leaves on the bottom

Step 14

14 Pipe or spoon the 1 tablespoon of softened butter in a straight line down the center of the batter, creating a shallow, narrow trough as you go (this helps form an attractive golden crack in the middle)

Step 15

15 Bake for 40 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean

Step 16

16 Cool the cake in the pan for 10 minutes, then run a round-edged knife around the edges of the cake to help tip it out of the pan

Step 17

17 Transfer it, top side up, to a wire rack to cool completely

Step 18

18 Meanwhile, make the glaze: Combine the confectioners’ sugar, orange juice (as needed) and orange liqueur to form a smooth, slightly pourable glaze

Step 19

19 Place a rimmed baking sheet under the cake on the wire rack to catch any drips, then spread the glaze over the cake, allowing the glaze to drip down the sides

Step 20

20 (You can also apply the glaze once you have transferred the cake to a platter for serving

Step 21

21 )

Step 22

22 Serve once the glaze has set, removing the leaves on the bottom of the cake before slicing or eating