Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
Zest both lemons directly into a medium bowl, aiming to get about 1 tablespoon of zest. Then, juice the lemons to extract roughly 1/4 cup of fresh lemon juice. Set both aside.
In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and fragrant—about 2-3 minutes. It should look pale and airy.
Add eggs one at a time, beating well after each addition to help create a smooth, cohesive batter.
Stir in the lemon zest and lemon juice, mixing until evenly combined. The mixture may look slightly curdled, which is normal and fine.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, folding gently with a spatula until just combined. Do not overmix to keep the bread tender.
Gently fold in the poppy seeds, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Lightly tap the pan on the counter to eliminate air bubbles.
Bake for about 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 15 minutes. Then, transfer to a wire rack and cool completely before slicing.
Slice the bread once cooled, serve plain or dusted with powdered sugar for a bright, citrusy treat.
