In a bowl beat together sugar, eggs, oil, vanilla, zest, baking soda, baking powder and salt using an electric mixer until creamy and combined.
Add half the flour and the orange juice and mix again. Add the remaining flour and the milk and mix until all combined.
Pour the batter into your greased bundt tin and bake for approximately 45 minutes until the top feels firm and a skewer inserted comes out clean. Leave for 10-15 minutes to cool in the tin. Remove the cake from the tin and allow to cool completely.
Meanwhile prepare your glaze by mixing icing sugar and blood orange juice together to create the desired consistency. Pour the glaze over the cake and decorate. I used tiny slices of blood orange and rose petals and finally spritzed the cake with gold edible glitter.