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Begin by whisking the eggs, lemon zest, olive oil, poppyseeds, sugar, flour and baking powder in a large bowl until silky smooth.
Pour into a lined 900g loaf tin and bake at 170c for 1 hour.
Meanwhile, prepare the drizzle by mixing the lemon juice and sugar in a small bowl until thoroughly combined.
Check the cake after 45 minutes and poke all the way through with a wooden skewer. if it comes out clean, it’s cooked but if not - leave to cook.
If it’s browning too quickly on top - loosely cover with foil!
Once baked, remove from the oven and whilst hot - poke all over with a wooden skewer, at different depths.
Evenly pour over the lemon drizzle so that it seeps into all the holes.
Leave to cool for at least another 10 minutes in the tin.
Carefully lift the cake from the tin, peel away the paper and place onto a serving board.
Slice into thick pieces and serve whilst warm.
Dollop a generous spoonful of crème fraîche or greek yogurt…