Preparation Steps

• Line a 9x5-inch loaf pan (or a similar-sized springform pan) with plastic wrap, leaving excess over the edges for covering later.
• Arrange a single layer of pound cake slices along the bottom of the prepared pan to form a firm base. Trim slices as needed to fit snugly.
• Spread the softened vanilla ice cream evenly over the pound cake layer, smoothing the top with a spatula. Press gently so the ice cream contacts the cake.
• Smooth the softened orange sherbet over the vanilla ice cream in an even layer. Use a spatula to create a flat top.
• Cover the pan tightly with plastic wrap and freeze the layered cake for at least 4 hours, or until firm (overnight is best for clean slices).
• About 15 minutes before serving, whip the heavy cream with powdered sugar, vanilla extract, and orange zest until stiff peaks form to make the topping.
• Remove the cake from the freezer, lift it out using the plastic wrap, and transfer to a serving platter. Spread the whipped cream over the top and garnish with orange sprinkles or additional zest.
• Slice with a sharp knife dipped in hot water (wipe between cuts) and serve immediately. Keep leftovers tightly wrapped and frozen.