This citrusy loaf gets a thorough coating of an intoxicating glaze that helps keep this pound cake moist.
Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add vanilla, lemon zest and juice, orange zest and juice, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed.
Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack.
Make a glaze by whisking together confectioners' sugar, lemon juice, and orange juice until smooth. Pour citrus glaze over cooled cake. Slice cake and serve.
To store, wrap unglazed cake in plastic and keep at room temperature, up to 3 days, or wrap it in plastic and freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)
Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.