Preheat oven to 350F. Prepare a 9x5 loaf pan with parchment paper.
In a large bowl, mix together flour, poppyseeds, baking powder, baking soda and sea salt.
In another large bowl, cream together butter and sugar until light + fluffy. Crack in eggs and mix in lemon zest, lemon juice, almond milk and vanilla. Add dry ingredients into wet ingredient bowl, Mix until just combined.
Transfer mixture into mini loaf pan and bake for 55 minutes or until tops are browned and a toothpick inserted in center comes out clean.
When loaf is done, allow to cool for 15 minutes in loaf pan before slicing into 8 slices!