Grease and lightly flour a 10-inch fluted tube pan; set pan aside. In a large bowl stir together flour, sugar, poppy seed, baking powder, and salt. Add oil, eggs, milk, orange peel, and the 1/2 cup orange juice. Beat with an electric mixer on low to medium speed about 60 seconds or until well combined. Pour batter into prepared pan.

Bake in a 350 degree F oven for 50 to 55 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. If desired, in a small bowl combine powdered sugar and the 3 to 4 teaspoons orange juice. Whisk until smooth; drizzle over warm cake or pass with cake. Cover; store at room temperature for up to 3 days. Makes 18 servings.

Prepare, bake, and glaze cake; cool completely. Place the cake on a baking sheet and freeze until firm. Once firm, place cake in a 2-gallon freezer bag and freeze for up to 1 month. Before serving, thaw at room temperature for several hours.