This Orange Cream Pound Cake by Natasha Finch has my mouth watering!  Try her FULL RECIPE! 

Cake Ingredients:
2 sticks unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon orange extract
2 tablespoons orange zest
3 cups cake flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup heavy cream, room temperature

Glaze Ingredients:
3 cups powdered sugar
1 teaspoon orange extract
1 tablespoon freshly squeezed orange juice
1 tablespoon heavy cream

Preheat oven to 325 degrees. Sift flour, baking soda and salt, set aside. Grease and flour 9 inch bundt pan, set aside.
Cream butter with mixer until very creamy and soft. Gradually add sugar to butter and beat until light and fluffy, about 5 minutes. Add eggs one at a time making sure to beat each egg just until thoroughly incorporated. Add extracts and zest and mix well. Mix half flour mixture into batter and then heavy cream. Add last half of flour and beat thoroughly. Pour batter into prepared bundt pan and bake 60-70 minutes, depending on individual ovens. Cake is done when tooth pick inserted into center comes out clean. Cool in pan over rack until completely cooled. Turn out onto cake plate.

Glaze Directions:
In a large bowl sift in powdered sugar to ensure there are no lumps. Add extract, juice and heavy cream. Mix until smooth.
Pour glaze over completely cooled cake and decorate with zest from orange if desired.