This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.
If glaze is not being used immediately, it can be refrigerated, with plastic wrap on the surface to prevent a skin from forming, for up to 1 day. Stir before using.