• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with oiled parchment paper. Set aside.
• In a large mixing bowl, combine the almond milk and orange juice and set it aside for 10 minutes until the milk curdles.
• Mix the flour, baking powder, baking soda, and salt in another mixing bowl. Set aside.
• Bring back the bowl prepared in step 1 and whisk in yogurt, sugar, orange zest, melted unsalted margarine, orange extract, and vanilla extract.
• Add the dry ingredients to the liquid ingredients and combine until smooth and no lumps show. Don't over-mix the batter, or the pound cake will be heavy or gummy.
• Transfer the pound cake batter to the loaf pan.
• Bake for 50-65 minutes or until a pick inserted in the center of the loaf comes out clean. You can tent the loaf pan with a large piece of foil after 40 minutes of baking to prevent the top of the pound cake from browning too fast.
• Cool the pound cake on a cooling rack for 3 hours before glazing.

Orange Glazing

• When the loaf is at room temperature, prepare the orange glazing.
• In a small mixing bowl, stir powdered sugar, orange juice, soy milk, and orange extract. The glazing must be thick and glossy. If it's too runny, stir in 1-2 extra tablespoons of powdered sugar.
• Drizzle the glazing on the top of the cooled pound cake.
• Place the pound cake in the fridge for 1 hour to set the glazing.

Storage

• Store the pound cake in a sealed cake box for up to 5 days in the fridge or freeze the slices in an airtight container and thaw the day before eating.