• Preheat oven to 375 degrees F. Add the softened butter and sugar to a stand mixer and cream it together using a paddle attachment on medium high speed. (Or use a hand mixer with a whisk attachment). Make sure the sugar is completely dissolved as there should be no granules. Take your time with this step.
  
• Add the eggs one at a time while mixing on medium low speed. Add the next egg only when the previous egg has been completely incorporated. This helps prevent any separation between the eggs and butter. Keep mixing until the color turns pale yellow and becomes fluffy.
  
• Sift the flour, milk powder, and baking powder together. Add them into the batter and fold it in until it's combined.
  
• Next, zest a large orange and chop up the orange segments into pieces. Gently fold the zest and orange pieces into the batter.
  
• Pour the batter into a loaf pan, and using a spatula create a well in the center. This will help the pound cake rise fully. (Optional: top with 3 to 4 thin slices of orange, about ⅛ inch thick. See Note 2.)

  If using a non-coated pan, line your pan with parchment paper or butter the insides. Non-stick pans should be fine as the amount of butter in the batter should help it release.
  
• Bake at 375 degrees F for the first 10 minutes. Then lower the heat to 338 degrees F and bake for 45 minutes or until golden brown and a toothpick inserted comes out clean.
  

Make the glaze

• Mix together the powdered sugar and orange juice until you get a thick but runny glaze. Add more powdered sugar if it's too thin or add more orange juice if it's too thick. Once the cake has completely cooled, drizzle the glaze on top using a whisk or fork.