Raspberry Lemon Poppyseed Loaf

Preheat your oven to 350°F and line a loaf pan with parchment paper. Set aside. In a medium bowl, sift together the flour, baking powder, poppyseeds, and salt. Set aside. In a small bowl, mix the raspberries with 1-2 tbsps of the flour mixture until the raspberries are coated. Set aside. In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, lemon juice & zest. Gradually add the dry mixture in. Slowly add in the milk and once the batter comes together, scrape the sides of the bowl. Fold in the raspberries. Pour the batter into the prepared pan and bake for 55-65 minutes. The top of the loaf will be cracked, raised, golden brown in color, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready. Let loaf cool, then enjoy.