One of our favorites. Using oil instead of butter gives it a lighter flavor that lets the orange and poppy seed taste come through. I think it goes well with plain yogurt, but I would not turn my nose up at vanilla ice cream. 3 c all purpose flour 2 c sugar 1/4 c poppy seeds 2 tsp baking powder 1/4 tsp salt ============ 1 c cooking oil (I use canola) 3 eggs 3/4 c milk 2 tsp grated orange zest 1/2 c orange juice Spray a 10 inch bundt/tube pan with non-stick spray. Preheat over to 350f with rack at lower-middle position. Put the dry ingredients in a mixer bowl and mix to blend. Add remaining ingredients and mix on low to blend then on medium-low for about a minute, scraping down sides of bowl once or twice. Scrape batter into pan and even out the top. Bake for 45-50 min until a toothpick or wooden skewer inserted into the middle of the cake comes out clean. Cool in pan for 10-15 min and then invert into a plate. Optional glaze: mix 1 c sifted powdered sugar with 3-4 TB orange juice until you have a smooth, thick paste. Drizzle over cake once it is almost completely cooled.