Preheat the oven to 350°F.

Grease and flour a loaf pan, and dust with flour.

Whisk together the flour, baking powder, salt, and poppy seeds

Zest and juice the orange. Separate 2 tablespoons of the juice.

Beat the butter and granulated sugar on medium-high speed until creamy (about 3 minutes).

Beat in the vanilla.

Add the eggs one at a time. Make sure each is fully incorporated into the batter before adding the next.

Beat in the zest and 6 tablespoons of orange juice.

Turn the mixer down to low and gradually add the dry ingredients.

Transfer the batter to the prepared pan.

Bake for 50 minutes.

De-pan and transfer the cake to a rack positioned over a parchment paper-lined baking sheet.

Let cool completely.

Whisk together the reserved orange juice and the powdered sugar.

Drizzle over the cooled cake.

When the glaze has hardened, transfer to a platter, cut, and serve.