Preheat the oven to 350° Fahrenheit. Butter and flour a bundt pan and set aside.
Combine the flour, baking soda, and salt in a medium bowl. Whisk with a fork to distribute ingredients and set aside.
In a bowl of an electric mixer fitted with a paddle attachment, over medium/high speed, cream the butter and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stop and scrape the mixer.
Turn the speed back to low and add the orange zest, orange juice, and vanilla bean paste. Mix until combined. Stop and scrape the mixer once more.
Add the flour and mix until just incorporated, about 5-10 seconds or so.
Remove bowl from mixer. Add the carbonated soda and gently fold until carbonated soda is completely combined with the batter and no streaks of soda remain. Pour mixture into prepared bundt pan. Place pan in the oven and bake for 50-60 minutes or until a skewer or cake tester inserted in the cake comes out clean or with a few moist crumbs. Remove cake from the oven and allow to cool for at least 10 minutes before inverting onto a cake plate. Allow the cake to cool completely before glazing. As the cake bakes, prepare the glaze.