Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Mix in the orange juice, orange zest, sour cream, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes are cooling, prepare the filling by beating together the cream cheese, butter, powdered sugar, vanilla extract, and orange zest until smooth and creamy.
Once the cakes have cooled, spread the filling evenly on top of one layer. Place the second layer on top.
Prepare the citrus glaze by whisking together the powdered sugar, orange juice, and orange zest until smooth.
Drizzle the citrus glaze over the top of the cake, allowing it to drip down the sides.
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