Preheat the oven to 350ยบ. Grease two mini Bundt pans with butter, then dust them lightly with flour or spray with Baker's Joy.
Whisk the flour, baking powder, salt, and poppy seeds together in a medium-size bowl and set aside.
In a separate, big bowl, cream the butter and sugar together using an electric mixture until light lemon-yellow in color. With the mixer speed low, beat in the eggs, continuing with the Meyer lemon zest and juice.
With a wooden spoon or rubber spatula, stir half the milk into the wet ingredients. Stir in half the flour. Stir in the remaining milk. Add the remaining flour, and stir just until no flour is visible.
Scrape the batter into the prepared pans with a rubber spatula, filling about 3/4 full.
Bake for about 20-22 minutes or until the tops are a very light golden brown and a toothpick inserted into middle of one of the cakes comes out clean.
Cool in pan for a few minutes, then invert and let cakes cool on wire rack. Serve at room temperature.
