Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan with butter and dust with flour, or line with parchment paper.
Zest both lemons finely, then juice one lemon until you have about a quarter cup of fresh lemon juice. Set aside.
In a medium bowl, whisk together the sifted flour, baking powder, and a pinch of salt until combined.
In a large bowl, beat together the sugar and melted butter with a whisk until the mixture is smooth and fragrant, about 2 minutes.
Add the eggs one at a time, beating well after each addition, until the mixture is light and slightly fluffy.
Stir in the lemon juice and lemon zest, then gently fold in the buttermilk.
Sprinkle in the poppy seeds and fold them into the batter until evenly distributed.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
Bake for 50 to 60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes, then transfer to a wire rack.
Allow the bread to cool completely before slicing to ensure clean cuts and full flavor development.
Slice and enjoy the tender, moist loaf with its bright lemon flavor and crunchy poppy seed accents.
