Preheat your oven to 350°F. Line an 8.5x4.5 inch loaf pan with parchment, set aside.
Add your flour, cardamom, salt, baking powder and baking soda into a small bowl and whisk together to mix. Set aside.
Zest your orange directly into your granulated sugar in a large bowl.
Using your fingers, rub the zest into the sugar. The oils of from the zest will be released into the sugar creating a fragrant orange colored sugar.
Add your softened butter and oil to your orange sugar and mix with a hand mixer, creaming them together for about 2 minutes. The mixture will be light and fluffy.
Add your eggs one at a time into the sugar mix and beat well before adding the next.
Add your vanilla, buttermilk, and orange juice into the wet ingredients. Mix well.
Add your dry ingredients to the wet and using a rubber spatula or spoon, mix together until no dry bits remain.
Fill your loaf pan with the batter and smooth into an even layer. I personally use a knife to create a cut line down the center to help prevent any cracking but this is optional.
Bake your loaf on the center rack of your oven for 38-42 minutes.
When your loaf is done it will have a nice golden crust and smell fragrant. Remove from the oven and let cool in your pan for about 5 minutes before transferring to a wire rack to finish cooling. Let cool for at least an hour, but best if waiting until the loaf has come to room temperature.
Optional - Before serving, lightly dust with powdered sugar.
Slice and store in an airtight container for up to 4 days. Enjoy!
