Prepare lemon. Place two small bowls on the counter. Grate lemon zest in a bowl (only the yellow). Squeeze lemon juice into the other bowl and remove stones.
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Beat room temperature butter and white sugar. (If you use fine-grained sugar, it will be easier to whip it white.)
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Put in 2 tablespoons of lemon peel and poppy seeds. Whip a little more. Scrape out vanilla seeds from the vanilla pod - add seeds to the batter.
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Add the eggs one at a time and beat until everything is evenly mixed. You may need to use the spatula to scrape the batter down the sides a few times between whippings. Put in 125g lemon juice (1 portion), wheat flour mixed with baking powder and milk alternately.
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Line a loaf tin with baking paper. To make it fit, you can make a cut in in each corner with a scissor. Bake at 180 degrees celsius for 50 minutes. Check the cake by inserting a stick into the cake. If it comes out clean, the cake is ready. Cool down.
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Decorate the cake with vanilla cream, grated lemon peel and edible flowers.
