| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 1 1/3 |
c |
Sugar |
| 1 |
c |
Cornstarch |
| 2 |
tb |
Poppyseeds |
| 4 1/2 |
ts |
Baking powder |
| 2 |
ts |
Salt |
| 4 |
tb |
Unsalted butter |
| 2 |
c |
Skim milk |
| 4 |
ts |
Freshly grated lemon zest |
| 3 |
ts |
Vanilla |
| 2 |
lg |
Eggs |
INSTRUCTIONS
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@netusa1.net>
on Mar 19, 1997
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