Peel the pears, halve them, and cut out the cores. Cut each half vertically into slices.

Transfer the slices to a bowl. Coat with lemon juice. Set aside.

Preheat the oven to 350F.

Grease a 12 X 15 baking sheet.

Whisk together the flour, baking powder, and salt. Set aside.

Beat butter and sugar together. Add the vanilla, and lemon zest and beat until creamy.

Beat in the poppy seeds.

Add the eggs one at a time. Make sure each one is incorporated before adding the next.

Whisk together the remaining lemon juice with the milk.

Starting with the dry ingredients, add it in thirds to the butter mixture alternating with the milk.

Spread the cake batter out on the prepared pan.

Gently push the pear slices into the top of the batter, spreading them evenly over the top of the cake. Make a pattern, if you like.

Bake for 25 minutes.

Let the cake cool for 10 minutes while you make the caramel sauce.

Place all the ingredients in a medium-sized saucepan over medium heat.

Whisk constantly until everything has melted together and the sauce has thickened.

Remove the pan from the heat.

Drizzle over the cake.

Slice and serve.