Orange Poppyseed Cheesecake Loaf Cake

Ingredients:

For the orange poppyseed batter:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon poppy seeds
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1/4 cup orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract

For the cheesecake swirl:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

For the orange glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons orange juice

Optional garnish:

• Candied orange zest or fresh orange slices

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in sour cream, orange juice, zest, and vanilla.
4. Gradually mix in the dry ingredients until just combined.
5. For the cheesecake swirl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
6. Spread half the batter into the loaf pan. Dollop cheesecake mixture over the batter, then top with remaining batter. Swirl gently with a knife.
7. Bake for 55–65 minutes, or until a toothpick comes out clean. Let cool completely.
8. Mix powdered sugar and orange juice to make the glaze and drizzle over the cooled loaf.
9. Garnish with candied orange zest if desired before slicing and serving.

Prep Time: 20 minutes | Bake Time: 60 minutes | Total Time: 1 hour 20 minutes
Servings: 8–10 slices