Heat the oven to 180°C/350°F/Gas mark 4 (no fan assist).
Spray your bundt pan with a baking spray or butter it with softened butter.
Sift flour into the pan. Make sure you get every single nook and cranny. Turn the pan upside down and tap it lightly against the counter to remove excess flour.
Put flour, baking powder, baking soda and salt in a bowl and mix it with a whisk.
In your stand mixer, cream cream cheese, sugar, brown sugar and butter until it is light and fluffy.
Skrab siderne ned, tilsæt et æg af gangen og rør grundigt efter hvert æg
Scrape the sides and add vanilla extract and orange zest and mix until it is all combined.
Add the flour to the cream cheese mixture in batches of two. Mix about 10 seconds efter each addition. At the end scrape the sides and mix 5 seconds more.
Pour half the better into the pan. Use a wetted spatula to even the top of the dough.
Add the poppy seed filling on top of the dough. Leave about ¾ inch room to the edge.
Pour the rest of the dough on top and tap the pan against the counter to remove air bubbles.
Bake for an hour or until a tooth pick comes out cleanly when inserted into the middle of the cake.
When done, take out of the oven to cool on a wire rack for fifteen minutes in the pan. Then invert the pan onto the rack. Leave to cool completely.