Method

• 1.
  Preheat the oven to 165°C. Grease a standard-sized (1L) loaf (bar) tin with butter; the heat from your fingertips is the best way to grease up the sides. Line the base of the tin with baking paper, lightly scrunching it into the corners.
• 2.
  You can make the batter by hand or using a stand mixer - your choice! For the latter, using the paddle attachment, beat the butter on medium speed for 10-15 seconds, until paste-y, then, with motor running, add sugar in a steady stream. Keep beating for a minute, stop to scrape down sides of bowl with a flexible spatula, then beat for another minute or two. You’ll know it’s ready when the mixture changes colour from yellow to cream. Add one egg at a time, waiting until the egg fully mixes in before adding the next. Add lemon zest and juice, then give the mixture another beat to evenly distribute.
• 3.
  In another bowl, mix together the flour, poppy seeds and salt. Add half the dry ingredients to the batter and beat on low speed until everything is just incorporated - no overmixing! With the motor running, add half the buttermilk and the vanilla.
• 4.
  Use your flexible spatula to scrape down the sides and turn the batter over a few times to incorporate any stowaways at the base of the bowl. Add the remaining dry ingredients and blend again, then add the remaining buttermilk and finish with one last turn of the batter with your spatula.
• 5.
  If you don’t have a stand mixer, no biggie! You can use a wooden spoon and some elbow grease. It will take longer, but the process can be curiously satisfying. Just make sure your butter is super soft.
• 6.
  Now you’re ready to bake! Spoon the batter into the loaf tin and bake on the middle rack of the oven for 45-50 minutes, or until the cake is golden brown, bounces back when gently touched, and a skewer comes out mostly clean. If the top of the cake is browning too fast, drape a little foil over the top for the final 15 minutes.
• 7.
  Remove from oven and leave to cool in the tin for 10 minutes, then turn out onto a cake rack, flipping it over face up to cool the rest of the way. This cake keeps surprisingly well for 4-5 days - store it in an airtight container on the kitchen bench.