Method

• 1.
  Preheat the oven to 140°C (fan-forced).
• 2.
  Grease base and sides of a 23cm x 13cm x 7cm loaf pan and line with baking paper, leaving 10cm overhanging long sides.
• 3.
  In a stand mixer fitted with the paddle attachment, beat butter, oil, sugar and lemon zest for 5-6 minutes or until pale and fluffy. In batches, gradually add egg, mixing well between each addition until all egg is completely incorporated.

• 4.
  Combine almond meal, poppy seeds and baking powder in a bowl. With the motor on slow, add to the butter mixture and beat until combined.
• 5.
  Pour batter into prepared pan and use a spatula to smooth the surface. Bake for 1 hour 30 minutes or until top springs back to the touch and a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely before serving