For the loaf:

• 190 g Tiny Deli All-Purpose Flour (≈ 1½ cups)

• 8 g baking powder (≈ 2 tsp)

• 3 g fine sea salt (≈ ½ tsp)

• 240 g plain whole-milk yogurt (≈ 1 cup)

• 200 g sugar (≈ 1 cup)

• 3 extra-large pasture-raised eggs

• 2 tsp lemon zest (≈ 2 lemons)

• 2 tsp orange zest (≈ 1 orange)

• 120 g good olive oil (≈ ½ cup)

• 45 g poppy seeds (≈ ⅓ cup)

• Butter or oil, for greasing pan

• Extra poppy seeds, for dusting the pan

For the orange soak:

• 80 ml freshly squeezed orange juice (≈ ⅓ cup)

• 65 g sugar (≈ ⅓ cup)

Method

1. Prep: Preheat oven to 175°C (350°F). Grease an 8.5 × 4.25 × 2.5 in (21 × 11 × 6 cm) loaf pan with butter or oil. Sprinkle generously with poppy seeds to coat bottom and sides.

2. Dry mix: Sift together the flour, baking powder, and salt in a bowl.

3. Wet mix: In another bowl, whisk together the yogurt, 200 g sugar, eggs, lemon zest, and orange zest.

4. Combine: Slowly whisk the dry ingredients into the wet mixture. Using a rubber spatula, fold in the olive oil until fully incorporated. Stir in the poppy seeds.

5. Bake: Pour batter into the prepared pan. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

6. Orange soak: While the cake bakes, heat the orange juice and 65 g sugar in a small saucepan until sugar dissolves and mixture is clear. Set aside.

7. Finish: Let the cake cool in the pan for 10 minutes, then remove to a wire rack set over a sheet pan. While still warm, gently pour the orange soak over the loaf, letting it absorb.

8. Serve: Cool completely before slicing.