Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter or non-stick spray and set aside.
Zest two large lemons with a lemon zester until fragrant, then juice one lemon to get about 1/4 cup of lemon juice. Set both aside.
In a large mixing bowl, whisk together the flour, poppy seeds, baking powder, and salt until evenly combined.
In another bowl, cream the softened butter and sugar with a whisk or spatula until the mixture is light, fluffy, and slightly pale, about 3-4 minutes, with a gentle whirring sound.
Add eggs one at a time to the butter-sugar mixture, beating well after each addition until the batter is smooth and glossy.
Stir in the lemon zest and lemon juice, allowing the fragrant oils and bright citrus to meld into the batter.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle a few extra poppy seeds on top for a crunchy finish.
Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. The loaf will develop a slightly cracked, golden top and a moist, tender crumb.
Slice the bread once cooled, revealing the specks of poppy seeds and the bright lemon aroma. Serve plain or with a dusting of powdered sugar for extra sparkle.
