Follow these simple steps to create a delightful Raspberry Lemon Poppy Seed Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds. Set aside.

3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.

4. Add Eggs: Beat in the eggs, one at a time, until fully incorporated.

5. Incorporate Lemon: Stir in the lemon zest and lemon juice to infuse your mixture with brightness.

6. Blend the Mixtures: Alternate adding the dry ingredients and milk to the butter mixture. Start and end with the dry ingredients. Mix until just combined.

7. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to crush them.

8. Pour Batter into Pan: Transfer the batter to the prepared cake pan, smoothing the top with a spatula.

9. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

11. Serve: Once completely cooled, dust with powdered sugar and garnish with additional fresh raspberries, if desired.

Following these steps will lead to a beautifully baked Raspberry Lemon Poppy Seed Cake that will surely impress everyone at the table.