• Preheat the oven to 330 degrees Fahrenheit (not 350), and line a 9” x 5” loaf pan with parchment paper.
• Add the almond flour, coconut flour, granulated sugar, baking powder and sea salt to a large bowl and mix well until all of the dry ingredients are combined.
• Mix the melted butter, eggs, and orange juice in a separate large mixing bowl until well combined. Pour the dry ingredients into the bowl with the wet ingredients and mix until a thick batter forms. Stir in the orange zest.
• Transfer the orange pound cake batter to the prepared baking pan and spread it into an even layer.
• Cover the pan with a sheet of aluminum foil, leaving it tented so that the bread has room to grow. Bake on the center rack of the preheated oven for 60 minutes. Remove the foil and insert a digital thermometer into the center of the pound cake to check its internal temperature. If the thermometer reads 190 degrees Fahrenheit or higher, the pound cake is ready. If it is lower than 190, place it back in the oven for another 5-10 minutes, or until it is fully baked and golden brown.
• Allow the orange loaf to cool to room temperature before slicing and serving. If you’d like, you can make the optional orange glaze (instructions below), or serve pound cake with homemade whipped cream and fresh berries.

Make the Orange Glaze:

• Stir the powdered sugar and orange juice together in a small bowl or a measuring cup until creamy. For extra orange flavor, you can grate a small amount of orange zest and mix it into the glaze.
• Drizzle the glaze on top of the cake and allow it to harden before slicing and serving. To speed up this process, you can transfer the glazed orange loaf to the refrigerator until it has sufficiently cooled and the glaze has set up.