Preheat oven to 325°F.
Grease a 9x5 inch loaf pan with cooking spray and lightly dust with flour, shaking any excess flour out.
In a medium-sized bowl, whisk together flour, sugar, cornstarch, baking powder and salt. Set aside.
1 3/4 cup all purpose flour, 1 1/2 cups sugar, 2 Tbsp. cornstarch, 1 tsp. baking powder, 1 tsp. salt
In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and cream cheese on high speed for 1-2 minutes or until light, soft and fluffy.
1 cup unsalted butter, softened (16 Tbsp.), 4 oz. cream cheese, softened
Turn the mixer off to add the dry ingredients, turn mixer on low to just get those dry ingredients incorporated and then beat for 5 minutes on high speed. The batter will look stiff, yet still fluffy.
Turn off the mixture. Add the orange zest, orange juice, vanilla extract and 1 egg. Turn the mixer on low, and combine just until egg yolk streaks begin to disappear, about 20 seconds.Continue adding the eggs, one at a time, being careful not to over mix. Scrape down the sides of the bowl with a rubber spatula as needed.
1 Tbsp. orange zest (or more for even more orange flavor), 1 Tbsp. orange juice, fresh, 1 tsp. vanilla extract, 5 large eggs, room temperature
Spoon the batter into the prepared loaf pan.
Bake for 60-65 minutes and 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 to bake)
Remove from the oven, allow to sit in pan for 10-15 minutes. Then invert cake onto a wire rack.
Make the glaze: whisk together the 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 bread, slice and enjoy as is or with whipped cream, fresh berries, ice cream, etc.
1 cup powdered sugar, 1 Tbsp. orange juice, 1 Tbsp. heavy cream