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Preheat oven to 160°C. Grease a 17cm (base measurement) round cake pan. Line base and side with baking paper. Combine poppy seeds and milk in a small bowl. Set aside for 5 mins to soak.
Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Stir in the combined flour, almond meal, yoghurt, lemon juice and poppy seed mixture. Spoon into the prepared pan. Smooth the surface. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 5 mins. Turn onto a wire rack to cool completely.
To make the lemon poppy seed buttercream, use an electric mixer to beat butter in a bowl until very pale. Add icing sugar, in batches, beating well after each addition. Add the lemon juice and poppy seeds. Beat until well combined.
Reserve one-quarter of buttercream. Use a serrated knife to cut the cake into 3 even layers. Place 1 cake layer on a serving plate. Spread with some of the buttercream. Repeat with remaining cake layers and buttercream, smoothing over top and side. Place reserved buttercream in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.