INGREDIENTS:

• 2 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 (8-ounce) package cream cheese, at room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 ½ heaping teaspoons of orange zest
• 2 ¼ tsp. vanilla bean paste
• 1 tablespoon freshly squeezed orange juice
• 4 large eggs

INSTRUCTIONS:

1. Place a rack in the center of the oven and preheat to 325 degrees F. Butter three 5×3 mini loaf pans or one 9×5-inch baking pan and dust with flour. Shake the excess flour and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In another medium sized bowl, place the granulated sugar and add the orange zest. With the back of a spoon or a fork, work the zest into the granulated sugar. This is going to smell like orange heaven in a bowl. Set aside.
4. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and cream cheese. Stop the mixer as needed and scrape down the bowl to make sure the butter and cream cheese are evenly incorporated. Add the orange scented sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3-4 minutes.
5. Stop the mixer and once again scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for about 60 seconds after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla bean paste and orange juice.
6. Reduce the mixer speed to low, and add the dry ingredients all at once. Beat until the dry ingredients are fully incorporated.
7. Spoon batter into the prepared pans. Bake for 50-60 minutes, or until a skewer or cake tester inserted in the center comes out clean, or with just a few tiny crumbs.