Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan with butter or non-stick spray, then line it with parchment paper for easy removal.
Place 2 tablespoons of poppy seeds in a dry skillet over medium heat. Toast them until they crackle and turn slightly darker, about 2 minutes. Remove from heat and let cool.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined.
In a separate bowl, whisk together sugar, melted butter, and lemon zest until fragrant and slightly creamy, about 1 minute.
Add eggs one at a time to the sugar mixture, whisking well after each addition until the batter is smooth and slightly fluffy.
Pour in buttermilk and lemon juice, stirring gently until just combined. The batter will be thick and creamy.
Gently fold in the toasted poppy seeds until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake the bread in the preheated oven for 50-60 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack and cool completely before slicing.
Slice the bread once cooled, and enjoy it plain, with butter, or a drizzle of honey for a bright, comforting treat.
