Preheat oven to 180 degrees C. Grease and flour a loaf tin.
Stir together the flour, salt, lemon zest and poppy seeds using a wire whisk. In a medium bowl, cream together the butter and 1 cup plus 2 tablespoons sugar. Beat in the eggs one at a time. Stir in the dry ingredients. Pour into the prepared loaf tin.
Bake for 60 to 75 minutes in the preheated oven until a toothpick inserted into the centre comes out clean.
To make the syrup combine 3/4 cup sugar with the lemon juice in a small saucepan, bring to a boil then remove from heat and set aside to cool. When the cake is done place the pan on a wire rack with a baking tray underneath. Prick the top of the cake several times with a toothpick or fork. Brush the top of the cake with the syrup, allowing lots of it to run down the sides and soak into the cake.
Allow cake to cool slightly before removing from the pan to the wire rack to cool completely. When completely cooled wrap the cake in foil or cling wrap and let it sit for 1 day before serving.