• Preheat oven to 375°F/190°C.
• Zest, peel and segment one orange, dicing the segments into pieces. Thinly slice half of another orange, set all aside.
• Sift flour, baking powder and milk powder together, and set aside.
• Combine butter and sugar in the Deluxe Stand Mixer set to CREAM setting.
• Add eggs, one at a time, mixing until each egg is completely incorporated, and mixture is pale yellow and fluffy.
• Fold flour mixture into the batter, then fold in zest and orange pieces.
• Pour batter into Stone Loaf Pan, and use a scraper to make well/push batter up the sides (see photo).  Add orange slices to the to of the batter.
• Bake at Preheat oven to 375°F/190°C for 10 minutes, then turn heat down to Preheat oven to 338°F/170°C for an additional 40-45 minutes, or until cake tester inserted into the middle of the cake comes out dry with just a few crumbs.
• Cool on rack for 10-15 minutes, then flip stone over to take cake out of pan. Cool completely before glazing.

Glaze

• Whisk together powdered sugar and orange juice until a glaze is formed. Use the Stainless Steel Mini Whisk to drizzle over cooled pound cake.