Preheat oven to 350 degrees. Spray a nonstick Bundt cake pan with a liberal amount of baking spray.
Combine dry ingredients in a large mixing bowl. Add eggs, olive oil, orange juice (1/3 cup), vodka, and Galliano (1/3 cup). Mix for two minutes on medium speed using an electric mixer.
Pour mixture into greased Bundt cake pan. Carefully shake side to side and drop lightly on the counter to loosen air bubbles. Then put in preheated oven for around 30 minutes.
Important note: Exact cooking time changes depending on pan. Keep an eye on the cake through the glass. Do not open too often or it will fall and/or cook improperly.
The cake is ready to come out when a toothpick can be stuck into any part of the cake and come out clean.
Carefully remove cake from Bundt pan and move to a cake plate. Allow to cool fully.
Meanwhile, put powdered sugar in large mixing bowl. Add orange juice and Galliano to powdered sugar a little at a time while stirring - first by hand, then with electric mixer. You want the icing to be thinner than frosting but not so thin that it is watery. If it gets too thin, add more powdered sugar.
Once it reaches the right consistency, transfer icing to a zip top bag (or piping bag). Trim a very small tip off the bag. Rotate the cake plate while moving your icing bag side to side over the cake. Continue rotating until there is enough icing on the cake. (This is up to your personal preference.)
Garnish with fresh orange zest. Cut and serve immediately. Enjoy!
Pro tip: Cake can be sliced into individual pieces and wrapped in plastic wrap to stay fresh longer.