Preheat oven to 350°F, and prepare a 9x5” loaf pan with cooking spray and parchment. In a medium to large sized mixing bowl, add the flour, baking powder, cardamom, and salt, then whisk together to combine. In a separate bowl, add the sugar and blood orange zest, then rub together the sugar and zest until the sugar is all colored orange and very fragrant, set aside.

In a stand mixer fitted with the paddle attachment, add eggs, zest-rubbed sugar, and vanilla. Beat on high for around 3-4 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, and the blood orange juice and beat on high for an additional minute.

On low, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream in between, and adding the poppy seeds in with the last dry addition. Beat only until the batter becomes smooth. Add the batter to the prepared loaf pan, then bake in the oven for around 50-60 minutes, or until a toothpick comes out clean. Allow loaf to cool completely before glazing.