Grease a 1 pound loaf pan and preheat oven to 300°F.
In a large mixing bowl or stand mixer fitted with the whisk attachment, beat butter until light in color and fluffy (about 3 minutes). Gradually incorporate sugar.
2 cups unsalted butter, 1½ cups white granulated sugar
On low speed, add eggs one at a time. Scrape the bowl down, if needed.
3 large eggs
Alternate adding flour and milk until just incorporated. Add orange zest.
2 cups all purpose flour, ¾ cup milk, 2 tablespoons orange zest
Pour batter into loaf pan. Bake 1 hour 20 minutes or until a toothpick in the center comes out clean. Allow cake to cool on wire rack. Invert to release.
Orange Glaze
In a medium mixing bowl, combine melted butter, powdered sugar and orange juice until smooth. Pour over cooled cake and allow to set.
6 tablespoons unsalted butter, 3 cups powdered sugar, ⅓ cup orange juice
Video
Notes
Make sure when you're zesting the orange, you don't get any rind, which is bitter in flavor.Use the toothpick test for accuracy in bake time as ovens vary.
How To Store
Room Temperature - Store in an airtight container or covered for up to 5 days.
Refrigerate - Cover cake using plastic wrap and store in an airtight container up to 7 days refrigerated.
Freeze - Wrap pound cake in plastic wrap and place in a freezer bag to prevent frost and to keep freezer odors from getting into your cake. Freeze up to 3 months. Bring to room temperature to enjoy.