Lemon Poppyseed Cake With Fresh Fruit

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
1 1/3 cups	263g / 9.3oz	Sugar
1 cup	62g / 2.2oz	Cornstarch
2 tablespoons	30ml	Poppyseeds
4 1/2 teaspoons	22ml	Baking powder
2 teaspoons	10ml	Salt
4 tablespoons	60ml	Unsalted butter
2 cups	474ml	Skim milk
4 teaspoons	20ml	Freshly grated lemon zest
3 teaspoons	15ml	Vanilla
2 teaspoons	10ml	Eggs (large)

Recipe Instructions

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

Source:
Cooking Live Show #CL8837

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