Grease a 10” diameter bundt pan.
Mix 3/4 cup of the flour, the yeast, sugar, and salt.
Mix the warm milk and melted butter.
Add the flour mixture gradually, mix for 2 minutes.
Add the eggs, the remaining 1 1/2 cups of the flour, and the zest.
Beat for 2 minutes vigorously.
Add the dough in the pan and spread the dough evenly.
Cover with a kitchen towel, and let rise for 1 hour.
After about 45 minutes, preheat the oven to190◦C/ 375F.
Bake the cake for 22 to 25 minutes, until a tester inserted into the centre comes out clean.
Remove it from the oven.
As the cake is baking get the syrup ready by bringing to boil the sugar and water in a pan over medium heat.
Simmer until the syrup thickens say 10 minutes.
Add the orange juice, and remove from the heat.
Brush half the syrup over the cake, and allow it to cool for 5 minutes.
Turn the cake out onto a rack set over parchment or a pan. Brush the remaining syrup over the newly exposed bottom crust.
Turn the cake right-side up onto a plate, and cool completely.
Serve with whipped cream and berries. But since we had no berries available I have served it plain.