Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your batter.
Zest both lemons finely and then juice them. Add the lemon zest and juice along with the sugar to a separate bowl and stir for about 2 minutes until fragrant and slightly thickened.
Add the softened butter to the lemon-sugar mixture and beat with a whisk or hand mixer until the mixture is smooth, pale, and creamy.
One at a time, beat in the eggs, ensuring each egg is fully incorporated before adding the next. The batter should become glossy and slightly thick.
Pour in the milk and gently stir until combined, making the batter smooth and pourable.
Gradually fold the dry ingredients into the wet mixture using a spatula, just until no streaks of flour remain. Be careful not to overmix to keep the bread tender.
Stir in the poppy seeds evenly throughout the batter, distributing the crunchy bits and visual flecks of black seeds.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula so it bakes evenly and looks inviting.
Bake for about 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Check around 45 minutes and tent with foil if it browns too quickly.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely, which helps set the crumb and enhances the texture.
Slice the bread once cooled and enjoy the moist, citrus-infused crumb with a crisp, golden crust. Perfect with tea or coffee for a bright start or afternoon treat.
