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Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring it’s well coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, almond flour, poppy seeds, baking powder, baking soda, and salt until well combined. Set aside.
In a large bowl, whisk together the granulated sugar and eggs until the mixture becomes pale and creamy.
Pour in the melted butter, sour cream, orange zest, orange juice, and vanilla extract into the egg mixture. Whisk until all ingredients are thoroughly combined.
Gradually add the dry ingredients mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.