Preheat oven to 325°.

Spray 8 wells of a 12-well mini Bundt-style pan* with baking spray with flour. Set aside.

In a small bowl, combine flour, baking soda, and salt, whisking well. Set aside.

In a medium bowl, combine butter, sugar, orange extract, and orange zest. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add egg, beating until incorporated. Add flour mixture to butter mixture in thirds, alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until incorporated, scraping down sides of bowl as necessary.

Divide batter evenly among prepared wells of pan. Smooth batter to create a level surface, and tap pan sharply on the counter several times to reduce air bubbles.

Bake until a wooden pick inserted in the centers of cakes comes out clean, approximately 20 minutes. Let cool in pan for 5 minutes. Turn cakes out onto a wire cooling rack, and let cool completely.

Spoon Orange Glaze over cakes, letting excess drip off. Let glaze dry for approximately 45 minutes. Store cakes at room temperature in an airtight container for up to 3 days.