Lemon Poppyseed Cake With Fruit Compote

Serving Size : 8
Ingredients

for prepare Lemon Poppyseed Cake With Fruit Compote

:

Amount	Measure	Ingredient - Preparation Method
fruit compoterecipe follows lemon poppyseed cake with fruit compote
1 1/4	cups	all-purpose flour
2/3	cup	sugar
1/2	cup	cornstarch
1	tablespoon	poppyseeds
2 1/4	teaspoons	baking powder
1	teaspoon	salt
2	tablespoons	butter
1	cup	skim milk
2	teaspoons	freshly grated lemon zest
1 1/2	teaspoons	vanilla
1	large	egg

Have ready fruit compote. Preheat oven to 350F 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.

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