Lemon poppyseed cake with fresh fruit
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1⅓ | cup | Sugar |
| 1 | cup | Cornstarch |
| 2 | tablespoons | Poppyseeds |
| 4½ | teaspoon | Baking powder |
| 2 | teaspoons | Salt |
| 4 | tablespoons | Unsalted butter |
| 2 | cups | Skim milk |
| 4 | teaspoons | Freshly grated lemon zest |
| 3 | teaspoons | Vanilla |
| 2 | larges | Eggs |
Directions
Preheat oven to 350 degrees F. and grease and flour an 8-by 2-inch round cake pan or a Bundt pan, knocking out excess flour.
In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and eggs.
Stir milk mixture into flour mixture until just blended and pour batter into prepared pan.
Bake cake 25 to 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack. Garnish cake with sifted confectioners' sugar.
Serve wedges of cake with fresh fruit compote and mint.
Yield: 8 to 10 servings
NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8837 Posted to MC-Recipe Digest V1 #523 by Angele Freeman <jfreeman@...> on Mar 19, 1997