Lemon poppyseed cake with fruit compote
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fruit compote (recipe follows) | ||
| 1¼ | cup | All-purpose flour |
| ⅔ | cup | Sugar |
| ½ | cup | Cornstarch |
| 1 | tablespoon | Poppyseeds |
| 2¼ | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Butter |
| 1 | cup | Skim milk |
| 2 | teaspoons | Freshly grated lemon zest |
| 1½ | teaspoon | Vanilla |
| 1 | large | Egg |
Directions
Have ready fruit compote.
Preheat oven to 350 degrees F and grease and flour an 8- by 2-inch cake 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 egg.
Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack.
Serve wedges of cake topped with fruit compote.
Yield: 8 servings
Recipe by: Cooking Live Show #CL8938 Posted to MC-Recipe Digest V1 #781 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997