IThis pound cake is better than traditional orange pound cake in terms of depth of flavor delivery, moisture, which means, you will be impressing your gluten intolerant friends and family.
The alternating way of adding dry and wet ingredients helps to maintain the emulsion of the butter in the cake batter. When alternating dry and wet ingredients, make sure to end with the dry.
Why so much orange juice? To help the gluten free flour absorb moisture.