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Preheat oven to 180°C. Grease a 25cm (2L-capacity) ovenproof dish.
For the lemon cream, place thickened cream, creme fraiche, icing sugar and the zest of 2 lemons in a stand mixer fitted with the whisk attachment and whisk until stiff peaks. Refrigerate until ready to serve.
To make the pudding, place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Add egg yolks 1 at a time, beating well after each addition, until combined. Add lemon zest, poppy seeds and whisk until smooth. Fold in flour and milk in 2 batches, followed by the lemon juice. (Note: the mixture will look split. Don't panic, that's what a lemon delicious does!)
In a clean bowl, whisk egg whites to soft peaks. Fold one-third of the egg whites into the lemon mixture to loosen, then fold in remaining egg whites.
Pour mixture into prepared dish, then place dish in a deep baking tray. Place tray in oven, and carefully add boiling water to the tray until it reaches halfway up the pudding dish. Bake for 30-35 minutes until the top is set.
Serve immediately with lemon cream and remaining lemon zest.