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. In a medium-sized bowl, sift together flour, cornstarch, baking powder and salt. Set aside.
Blend together sugar and orange zest to release orange oils.
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. Now add your orange sugar to your butter and cream cheese mixture and cream together.
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.
Add the orange juice, vanilla extract, and 2 eggs, one at atime. Do not overmix.
Now add the other half of your dry goods, batter will be stiff.
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.
Spoon the batter into the prepared loaf pan.
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)
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 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!