Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a mixing bowl, zest the oranges and then juice them, measuring out 1/2 cup of juice. Set aside.

In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the orange zest.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the orange juice. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the orange blossom water, if using. Let it cool slightly.

Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes. Then, turn it out onto a wire rack.

While the cake is still warm, poke holes in the top with a skewer or toothpick and pour the syrup over the cake, allowing it to soak in.