Step 1

Adjust the oven rack to the middle position and preheat oven to 325°F/163°C and prepare 9”x5” metal loaf pan (2lb/900g) with parchment or butter/floured, shaking any excess flour out.

Step 2

In a medium-sized bowl, sift together flour, cornstarch, baking powder and salt. Set aside.

Step 3

Blend together sugar and orange zest to release orange oils.

Step 4

Beat the butter and cream cheese on high speed for 1-2 minutes until light, soft and fluffy. This can be done with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment.

Step 5

Now add your orange sugar to your butter and cream cheese mixture and cream together.

Step 6

Add half of your dry ingredients and beat for 1-2 minutes on medium speed. Turn off the mixer and scrape down the sides before adding the next step.

Step 7

Add the orange juice, vanilla extract, and 2 eggs, one at atime.  Do not overmix.

Step 8

Now add the other half of your dry goods, batter will be stiff.

Step 9

Continue adding the remaining 3 eggs, one at a time, being careful not to over mix. Scrape down the sides of the bowl with a rubber spatula as needed.

Step 10

Spoon the batter into the prepared loaf pan.

Step 11

Bake for 60-65 minutes. Use a toothpick to test for doneness. Toothpick should be clean when inserted into center. (Note: if baking in a glass loaf pan, the pound cake will need a longer time to bake)

Step 12

Remove from the oven, allow to sit in pan for 10-15 minutes. Then invert cake onto a wire rack.

Step 13

Make the glaze: whisk together the sifted powdered sugar, juice and heavy cream. If you prefer a thinner glaze add a splash more orange juice until desired consistency is reached. Spread over cooled cake, slice and enjoy!