1-First Step: Prep and mise en place (10 minutes) Preheat your oven to 170°C (340°F) standard or 150°C (300°F) fan-forced. Grease and line a loaf pan with baking or parchment paper so the cake lifts out easily after baking. Bring butter, eggs, and milk to room temperature; this helps the ingredients combine smoothly and reduces the chance of curdling when eggs are added.

2-Second Step: Cream butter and sugar (5-7 minutes) Place 230 grams softened unsalted butter and 200 grams sugar in a large mixing bowl. Using an electric mixer, start on low speed to combine, then increase to medium. Beat until the mixture is pale, creamy, and slightly fluffy. Proper creaming adds small air pockets that help the dense batter rise evenly.

3-Third Step: Add eggs and orange zest (3-4 minutes) Add the 3 large eggs one at a time, beating briefly after each addition. Scrape down the bowl sides with a spatula between additions to keep everything even. Stir in the zest of 3 large oranges so the citrus oils distribute through the batter and give a bright scent.

4-Fourth Step: Combine dry ingredients and milk (3-5 minutes) Sift or whisk together 280 grams plain flour, 1 teaspoon baking powder, and 1/4 teaspoon salt to ensure even leavening. Add the flour mixture and 120 ml full fat or whole milk alternately to the bowl, mixing on low speed until the batter becomes smooth and thick. Stop mixing as soon as everything is incorporated to avoid developing gluten that would make the cake tough.

5-Fifth Step: Bake the batter (70 minutes) Pour the batter into the prepared loaf pan and smooth the top. Bake for about 70 minutes or until a skewer inserted into the center comes out clean. Check at 60 minutes because ovens vary; if the top browns too quickly, cover loosely with aluminium foil. Note that cracking on top is normal for dense pound cake batter and does not affect the finished texture.

6-Final Step: Syrup soak and optional drizzle (15 minutes plus cooling) Cool the cake in the pan on a wire rack for 10 minutes. While the cake rests, mix 45 ml freshly squeezed orange juice and 70 grams sugar to make the syrup. Pour the syrup over the warm cake in the pan so it soaks into the cracks and settles sugar on the crust. Remove the cake from the pan using the parchment paper and cool completely on a wire rack. For an optional orange drizzle, mix 3 tablespoons icing sugar with 2-3 teaspoons fresh orange juice until smooth and drizzle over the cooled cake. Slice and serve.