Method

1. Preheat the oven to 170°C and line an 18 cm springform tin with baking paper.
2. In a large bowl, combine all dry ingredients and set aside.
3. Gently melt the coconut oil and honey together. Whisk in the egg, milk, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined to form a batter. Fold through the lemon zest, lemon juice, and poppy seeds.
5. Arrange the raspberries evenly over the base of the prepared tin, then pour the batter over the top and smooth the surface.
6. Bake for 30-40 minutes, or until a toothpick inserted into the centre comes out clean.
7. Allow the cake to cool completely before inverting onto a serving plate and removing from the tin.