Preheat the oven to 350℉. Line a 9-inch round cake pan² with a circle of parchment paper. Lightly grease the paper and sides of the pan with butter or nonstick baking spray. Set aside.
In a small mixing bowl, whisk together the flour, almond flour, baking powder, and salt until combined. Set aside.
In a large mixing bowl, whisk together the eggs until fully combined. Add the olive oil and 1/2 cup sugar, and whisk until the sugar is dissolved and the mixture is fully emulsified. Stir in the vanilla and almond extract, if using, followed by the lemon zest and juice.
Gently but purposefully fold the flour mixture into the wet ingredients until just combined, being careful not to over mix. Stir in the poppy seeds.
Pour the batter into your prepared pan, smoothing out the top with a spatula. Gently tap the pan against the counter a few times to eliminate air bubbles. Top with the raspberries and sprinkle with the remaining 1 Tbsp sugar.
Bake until the cake is golden and a tester inserted into the center of the cake comes out clean, about 25-30 minutes. Transfer the pan to a baking rack and let cool completely.
Once cool, run a knife around the edges of the pan to loosen the cake, then carefully flip upside down to remove the cake from the pan. You may need to tap the bottom a few times.
Serve with fresh berries and a dusting of powdered sugar. Enjoy!