Preheat the oven to 180ºC or 160ºC fan forced. Grease a 24 x 13.8 x 7.1 cm loaf tin with butter then line with baking paper.

Place the orange zest, juice, oil, eggs, sugar and vanilla in a separate medium bowl. Whisk well to combine. Pour the wet mixture into the flour mixture. Whisk until lump free, but do not whisk for longer than 10 seconds because overmixing can make the cake tough.

Cool for 10 minutes in the tin, then transfer the loaf to a wire rack. Cool completely before frosting.

Making cream cheese frosting: Place all the frosting ingredients in a bowl and mix with a wooden until combined. Spread the frosting over the top of the poppy seed loaf cake. Grate over extra orange zest on top of the cake.

Enjoy

Notes: The measurement of the base of the tin is 22 x 12 x 7.1 cm (it’s smaller because the sides slope slightly). Larger loaf tins can also be used but the loaf will not be as high as will bake faster. The cake can also be baked in a 20 cm round cake tin (oven time 30 minutes) or in a muffin tin to make 10 cupcakes (oven time 22 minutes).

Leafovers keeps for 3 days in the pantry in cooler weather, or 5 days in the fridge in warmer weather. Freeze for 3 months and always serve at room temperature.