1-First Step: Get the pan and oven ready Preheat your oven to 170 C (340 F) standard or 150 C (300 F) fan-forced. Grease and line a loaf pan with baking or parchment paper. The parchment helps you lift the cake out later without tearing the loaf.

2-Second Step: Cream the butter and sugar In a mixing bowl, beat the softened butter and sugar with an electric mixer on low speed until combined. Then increase to medium speed and beat for 1 to 2 minutes until the mixture looks pale, creamy, and fluffy. This step adds air to the batter and helps the cake bake up tender instead of heavy.

3-Third Step: Add the eggs and orange zest Add the eggs one at a time, mixing briefly after each addition. Scrape down the sides of the bowl between additions so everything blends evenly. Once the eggs are in, mix in the orange zest. The batter may look slightly curdled for a moment, but that usually settles once the flour goes in.

4-Fourth Step: Fold in the dry ingredients and milk Add the plain flour, baking powder, salt, and milk. Mix on low speed just until the batter is smooth and creamy. The batter will be thick, and that is exactly what you want for a classic pound cake texture. Stop mixing as soon as the flour disappears.

5-Fifth Step: Bake until golden and set Pour the batter into the prepared loaf pan and smooth the top. Bake for about 1 hour 10 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover the loaf with aluminum foil during the last part of baking. Because pound cake batters are thick, a crack on top is normal. That little split is part of the charm of a traditional pound cake recipe, and it gives the syrup a perfect place to sink in.

6-Sixth Step: Make and pour the orange syrup While the cake is baking or cooling, mix the orange juice and sugar for the syrup. Once the cake has cooled in the pan for 10 minutes, pour the syrup slowly over the warm loaf while it is still in the pan. The syrup will soak into the crumb and add moisture, sweetness, and a deeper orange flavor.

7-Seventh Step: Cool completely and add the drizzle Use the parchment paper to lift the cake out of the pan. Place it on a wire rack and let it cool completely. If you want a sweet finish, stir the icing sugar and fresh orange juice together, then drizzle it over the cooled loaf. Slice and serve once the glaze sets a little.