Preheat oven to 325F, grease the pan and dust with flour (for bundt pan). Or use parchment paper if needed. (for 9" round pan)

In a bowl of a standing mixer, place butter and cream cheese, beat on low for about 1 minute.

Place the sugar in a medium bowl and add the orange zest. Using a fork, blend the orange zest into the sugar until well distributed.

Add the zesty sugar into the butter and cream cheese mixture, increase speed to medium-high and mix until smooth and light about 3-4 minutes. Scrape bottom and sides of the bowl.

Reduce speed to medium-low and add eggs one at a time, waiting for each egg to fully incorporate before adding the next.

Scrap the sides and bottom of the bowl.

In a medium bowl sift the flour, baking powder, baking soda, and potato starch mix to incorporate then add it to the eggs and butter mixture in three additions alternating with the orange juice, starting and ending with the flour mixture.

As soon as you add the last portion of flour, turn mixture off and use a rubber spatula to fully incorporate the ingredients.

Pour batter into the greased pan and bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.

Remove from the oven and allow the cake to cool before removing from the pan about 10-15 minutes.