Heat your over to 180°C/160°C fan/Gas mark 3
Grease your 2lb loaf tin - or line with greaseproof paper.
Beat your butter and sugar together until light and fluffy and pale yellow in colour.
Gently beat in your pink gin and lemon zest until combined.
Sift together your flour and baking powder into a separate bowl.
Add ⅓ of your beaten eggs and mix on a medium speed for a few rotations.
Add in 3 desert spoonfuls of your sifted flour and baking powder and mix again for a few rotations on a medium speed until just combined.
Repeat the above steps twice more until all of the eggs have been beaten in.
Add in the rest of your flour and mix on a medium setting until all the flour has been incorporated, scraping down the mixing bowl with a spatula mid way to ensure everything gets fully mixed in.
Gently fold in your poppy seeds using a large metal spoon.
Add the mixture to your loaf tin.
Using the back of a metal desert spoon, gently spread the mixture out so that it evenly fills the tin.
Bake in the centre of your oven for about 45 minutes or until a metal skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 5 minutes, then turn out onto a cooling rack.