Preheat your oven to 350°F (175°C).

Grease and flour a 9-inch round cake pan.

In a bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

Gradually add the dry mixture to the creamed mixture, alternating with the milk.

Gently fold in the poppy seeds.

Pour the batter into the prepared pan and smooth the top.

Bake for 45 minutes or until a toothpick comes out clean from the center.

Allow the cake to cool completely in the pan before transferring to a cooling rack.