Pastry by Saloni

0 Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch loaf pan with soft butter, then lightly spray it with oil to ensure easy release after baking.
6 Before juicing the oranges, you should remove the zest. 
1 In a small bowl, combine the cane sugar and orange zest. Rub the mixture between your fingers until the sugar is fragrant and the zest releases its oils.
2 In a separate bowl, mix together the milk, fresh orange juice, and vanilla extract. Stir well and set aside. Add the sugar mixture to milk and mix until combined. 
3 In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until evenly combined. Add to milk-orange juice mixture and gently stir until just combined - avoid over mixing.
5 Add the melted butter to the batter and stir until the texture is smooth and everything is well incorporated.
9 Pour the batter into the prepared loaf pan, spreading it out evenly with a spoon or spatula.
7 Bake for 45–50 minutes, or until the top is firm and a toothpick inserted into the center comes out clean.Let the cake cool in the pan for about 25 minutes, then carefully remove it and allow it to cool completely on a wire rack.
8 Store in an airtight container at room temperature for 2–3 days, or refrigerate for longer freshness.