• Grease and flour a Bundt pan or 2 loaf pans. Tap out excess flour.
• In bowl beat butter until creamy.
• Gradually beat in sugar until fluffy. 
• Add eggs, one at a time. Beat in vanilla and orange extract and orange zest.
• In small bowl combine flour, baking powder and salt. Gradually beat into butter mixture on medium speed, alternating with milk. Beat 5 minutes, scraping sides of bowl occasionally.
• Pour into prepared pan. Put into cold oven. Turn oven to 350 degrees and bake for 1 hour and 10 minutes. Loaf pans take about an hour. 
• Check for doneness by inserting a toothpick in the middle. It should come out clean.

Orange Cream Frosting

• In a small pan mix the orange zest, orange juice and sugar over low heat.
• Stir constantly until sugar is melted.
• Remove from heat and cool for 8 minutes.
• While the orange sauce is cooling add the heavy cream to a bowl and mix with a hand mixer until fluffy.
• Slowly add the orange sauce to the cream folding it in with a spoon until all the orange sauce is mixed into the cream.
• Drizzle over warm cake and refrigerate any left over orange cream frosting.
• Store leftover frosted Orange Pound Cake in the refrigerator.