Recipe for Lemon Poppyseed Cake with Fresh Fruit 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 cup All-purpose flour
1/3 cup Sugar
1 cup Cornstarch
2 tbl Poppyseeds
1/2 tsp Baking powder
2 tsp Salt
4 tbl Unsalted butter
2 cup Skim milk
4 tsp Freshly-grated lemon zest
3 tsp Vanilla
2 lrg Eggs
Fresh Fruit Compote see * Note
Instructions:
Instructions: Preheat oven to 350 degrees 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.

This recipe yields 8 to 10 servings.

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