• Preheat Oven to 350 °F (177 °C) grease and line loaf pans
• In a large bowl, using a large strainer, sift flour, baking powder, and add salt. Mix well with a large spoon or spatula. Set aside.
• In another large bowl, add butter, shortening, and sugar. Using an electric handheld mixer or stand mixer, whisk at high speed until creamy. 
• Add eggs one at a time and whisk while adding at medium speed.
• Add vanilla extract and orange zest and continue whisking at medium speed.
• Add 1/2 of the dry ingredients into the mixture. Whisk at low speed.
• Add the milk slowly and continue whisking at a low speed.
• Add the other 1/2 of the dry ingredients to the mixture and continue whisking at low speed.
• Add orange juice, Cut and fold in with a spatula from the bottom up until all the ingredients are thoroughly combined.
• Pour your batter into the lined loaf pans. Full up to 2/3 of the pan. Hit the pans against the counter or work area a few times to release air bubbles. Bake in the oven for 35-45 minutes
• Remove from oven, using a toothpick, insert into the center of the cakes. Once the toothpick comes out clean they are fully baked. Leave in pan for about 5 minutes, then remove from the pans and allow to cool on a baking rack.

Preparing your glaze

• In a large bowl, mix your icing sugar or confectioner's sugar (sifted), melted butter, orange juice or milk, vanilla extract and salt.
• Whisk with a hand whisk until it is silky enough to drizzle or pour onto your cake.
• Once the cake is cooled, drizzle or pour your glaze over the top of the cake and garnish with orange zest.
• Allow the glaze to harden before slicing your cake. Serve at room temperature.