Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper.
In a large mixing bowl, add flour, baking powder, salt, sugar, poppy seeds and orange zest. Stir briefly to combine.
In a separate bowl, add orange juice, oil, eggs and vanilla. Whisk briefly just to break up the egg yolks.
Add wet ingredients to dry ingredients, along with the yogurt and milk, and gently mix until combined – but be careful not to over mix. Spoon batter into prepared tin.
Bake cake for approximately 35-40 minutes or until a skewer inserted into the middle comes out clean. Transfer cake to a wire rack to cool completely.
To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add sugar, 1 cup at a time, and continue to beat until smooth.
Add orange juice and mix until frosting is creamy. Taste and add extra orange juice if needed. Generously frost the top of the cake. Scatter over fresh orange zest.
NOTES
*Greek yogurt: You can use sour cream instead of Greek yogurt. This ingredient ensures a soft and tender cake.
Note for UK readers: I’ve been told that it’s hard to find blocks of cream cheese in the UK. If you use spreadable cream cheese, your frosting will be quite runny. You might want to use a buttercream frosting instead and add a squeeze of fresh orange juice.
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