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1
Preheat the oven to 350.
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2
Butter and flour two 8 1/2-by-4 1/2-inch loaf pans.
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3
In a medium bowl, whisk the flour with the baking powder and salt.
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4
In a large bowl, using a handheld electric mixer, cream 2 sticks of the butter with the cream cheese at moderate speed.
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5
Add the sugar and orange zest and beat until light and fluffy, about 2 minutes.
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6
Add the eggs, 1 at a time, beating well between additions.
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7
Beat in the vanilla.
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8
Add the dry ingredients and beat at low speed until blended.
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9
Add the sour cream and beat until smooth.
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10
Divide the batter between the prepared pans and smooth the surfaces.
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11
Bake the pound cakes for about 1 hour, or until the tops are golden and cracked and a toothpick inserted in the centers comes out clean.
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12
Let cool in the pans for 15 minutes, then turn the pound cakes out onto a rack and set them right side up to cool completely.
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13
Cut the passion fruits in half and scrape the seedy fruit into a strainer set over a bowl.
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14
Press the fruit with the back of a spoon; discard the seeds.
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15
Melt the remaining 1/2 stick of butter in a small saucepan.
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16
Add the confectioners' sugar and passion fruit juice; cook over very low heat, stirring, until smooth.
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17
Drizzle the icing over the cakes, letting it drip down the sides.
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18
Let the icing set, then slice the cakes and serve.
