Separate the eggs.

Place the egg whites in the mixer bowl with a pinch of salt and whip until foam begins to form.

Slowly add ¾ cup of sugar until you have a soft, stable meringue.

Transfer the meringue to a separate bowl.

In the same mixer bowl, add the butter, remaining sugar, lemon zest, and vanilla. Beat until fluffy.

Add the egg yolks one by one, ensuring each is fully incorporated before adding the next.

Once all yolks are added, stop the mixer. Add the liqueur and poppy seeds, mixing until well combined.

Add a few spoonfuls of the egg whites and stir gently to loosen the batter.

Gradually fold in the remaining egg whites in three batches.

Grease and sugar a 28 cm springform pan, then pour in the batter.

Bake at 180°C (350°F) for about 40 minutes until a toothpick comes out clean but not dry.

Let the cake cool completely.

For the ganache, bring the cream to just below boiling, then remove from heat and add the chocolate. Stir until smooth and glossy.

Pour the ganache over the cooled cake and let it set before serving.