Citrus really shines in this tender orange pound cake. The bourbon in the glaze adds a bit of spice, but if pure sweet orange is what you're craving, feel free to use just juice instead.
Preheat the oven to 350°F. Grease your choice of a 10" tube pan, 10-cup Bundt pan, or 9" x 4" pain de mie pan.
To make the cake: Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, scraping the bowl occasionally.
In a separate bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture alternately with the orange juice. Stir in the orange zest.
Bake the cake for 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Remove the cake from the oven and let it sit in the pan on a rack for 10 minutes.
To make the glaze: Combine all of the glaze ingredients in a heatproof bowl. Microwave on high for 20-second intervals, stirring, until fully combined.
If you've baked the cake in a Bundt or tube pan, turn the cake out of the pan onto a serving plate and immediately brush glaze over the top. If you've baked the cake in a loaf pan, brush the glaze over the cake right in the pan.
