Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan, lining it with parchment paper for easy removal.
Toast the poppy seeds in a dry skillet over medium heat until they crackle and turn darker, about 2 minutes. Remove from heat and let cool.
Zest the lemons finely, avoiding the bitter pith, to get about 2 tablespoons of lemon zest. Juice one lemon, strain out seeds, and set aside.
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt. Stir in the toasted poppy seeds.
In a separate bowl, cream the softened butter and sugar with a whisk or spatula until light and fluffy, about 3 minutes. The mixture should be pale and slightly airy.
Add eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice until combined.
Gently fold the dry ingredients into the wet mixture using a spatula, just until combined. Do not overmix to keep the bread tender.
Pour the batter into the prepared loaf pan, smoothing the top with the spatula. Place it in the oven and bake for 45-50 minutes, until golden and a toothpick inserted in the center comes out clean.
Check the bread at around 40 minutes; if it’s browning too quickly, tent loosely with foil. When done, the loaf should feel springy and a toothpick should come out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer to a wire rack and cool completely before slicing.
Slice the cooled bread with a serrated knife, serve plain or with a pat of butter, and enjoy the moist, citrusy flavor with crunchy poppy seeds in every bite.
