Step 1: Preheat your oven to 175°C (350°F) and grease a 9-inch loaf pan or line it with parchment paper.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition to ensure the orange sultana cake with cardamom poppy seeds batter remains emulsified.
Step 4: Whisk together the flour, baking powder, ground cardamom, poppy seeds, and salt in a separate bowl.
Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, and mix until just combined.
Step 6: Gently fold in the orange zest and the sultanas, ensuring they are evenly distributed throughout the orange sultana cake with cardamom poppy seeds batter.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
Step 8: Bake for 45-55 minutes, or until a skewer inserted into the center of the orange sultana cake with cardamom poppy seeds comes out clean.
Step 9: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.