Preheat oven to 350*. Grease Bundt pan with a bit of Cake Pan Mousse.

Sift together cake flour, salt, baking powder, and baking soda in a large bowl. Set aside.

With an electric mixer, beat butter until smooth and creamy. Add 2 2 cups sugar and beat for another couple minutes until combined well. Add eggs and vanilla and continue to beat on medium speed until well mixed. Add 1/2 cup satsuma juice and buttermilk, and continue to mix. Reduce speed to low and slowly add dry ingredients a little at a time until all is combined, being careful not to overmix. Pour batter into Bundt pan, and bake for 40-50 minutes. Allow to cool 10 minutes.

Make satsuma syrup: 1/2 cup sugar and 1/2 cup satsuma juice, heat over low heat until sugar dissolves. Set aside.

Turn cake out onto cooling rack over parchment paper. Drizzle satsuma syrup slowly over cake. Continue to let cool completely.

After cake is completely cooled, transfer to cake plate, mix 2 Tbsp satsuma juice and powdered sugar juice together. Drizzle over cake plate. Serve immediately or cover and store up to 3 days.