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Preheat the oven to 140°C (fan-forced).
Grease base and sides of a 23cm x 13cm x 7cm loaf pan and line with baking paper, leaving 10cm overhanging long sides.
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.
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.
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