1. Preheat your oven to 180ºC, and prepare a bundt tin by greasing it {I don’t like to flour it as well, because the flour can sometimes ruin the outside of the cake}.
2. In a large bowl, combine the butter and sugar, beat with electric beaters until creamed together, and light and fluffy.
3. Add the eggs one at a time, beating after each addition. Stir in the orange juice, zest and sour cream.
4. Add in the flour, baking powder, baking soda and poppy seeds. Mix together until all combined, and poppy seeds are evenly distributed. Pour into prepared tin, and place into the oven. Cook for 40-50 minutes, or until cooked through {golden, and skewer comes out clean}.
5. Once cooked, allow to cool and then turn onto a wire rack to cool completely. The cake is super moist as is, but you can always make an orange zest icing to put on top, if you like!