Whisk the flour, baking poweder and salt. Add lemon zest and whisk again.
Combine milk and lemon juice and stir then set aside for the milk to curdle.
Beat the butter/margarine and sugar until pale and fluffy stop to scrape down the bowl.
With a mixer on low, add eggs one at a time, Mix well after each egg.
Add vanilla extract and mix to combine.
Add flour in 3 batches alternating with milk and ending with flour. Dont over mix.
Add the poppy seeeds and mix to combine. Scrape the bowl.
Preheat the oven to 350 degress. Butter and flour your pan and line with parchment paper.
Divide your batter into the preferred pans and smooth the tops with a spatula or knife.
Bake for 25-27 minutes or until toothpick inserted into the centre comes out clean.
Let it cooll in pans for 10-15 minutes then remove and put on the wire ract to finish cooling.
You can frost it Lemon Cream Cheese Frosting or any frosting of your choice.
