Preheat oven to 350° F. Grease and flour an 8x4 inch loaf pan, or line it with parchment paper.
Grate lemon zest and ginger. Set aside.
Whisk together flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
With a mixer on medium speed, beat together sugar and oil until combined.
Add eggs one at a time, mixing after each addition. Mix in vanilla.
Turn mixer speed to low. Add half of the flour mixture, then half of the milk, then the rest of the flour mixture, then the rest of the milk. Mix until just combined. Do not overmix.
Fold in lemon zest, lemon juice, ginger, and poppy seeds.
Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean.
Remove the loaf from the oven, let it rest for 15 minutes, and then gently turn it out of the baking pan. Let it cool on a wire rack.