Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.

Cream butter, shortening, and sugar until light and fluffy (about 5 minutes).

Add eggs one at a time, mixing well after each.

In a separate bowl, whisk together flour, baking powder, and salt.

Combine milk, orange juice, zest, and vanilla in a small bowl.

Alternate adding dry ingredients and milk mixture to the creamed butter mixture, starting and ending with dry ingredients.

Pour batter into the prepared bundt pan and smooth the top.

Bake 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.

Cool for 15 minutes in the pan, then invert onto a wire rack. Freeze for 1 hour before glazing to help the glaze adhere perfectly.

Step 2: Make the Marble Mirror Glaze

Bloom gelatin in 3 tbsp cold water and set aside.

In a saucepan, combine sugar, water, and corn syrup; bring to a boil (about 217°F / 103°C).

Remove from heat and stir in sweetened condensed milk and gelatin until dissolved.

Pour mixture over white chocolate in a heatproof bowl; let sit 1 minute, then blend with an immersion blender until smooth.

Add heavy cream; blend again until glossy.

Divide glaze if desired and color portions with orange and white gel coloring for a marble effect.

Pour glaze evenly over the chilled pound cake, using a spatula to smooth and create a marble pattern.

Serving and Storage Tips