Lemon Poppyseed Cake With Fresh Fruit

Serving Size : 8
Ingredients

for prepare Lemon Poppyseed Cake With Fresh Fruit

:

Amount	Measure	Ingredient - Preparation Method
2 1/2	cups	all-purpose flour
1 1/3	cups	sugar
1	cup	cornstarch
2	tablespoons	poppyseeds
4 1/2	teaspoons	baking powder
2	teaspoons	salt
4	tablespoons	unsalted butter
2	cups	skim milk
4	teaspoons	freshly grated lemon zest
3	teaspoons	vanilla
2	large	eggs

Preheat oven to 350F. 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

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