lemon poppyseed cake with fruit compote
(1 rating)
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I fell in love with Lemon Poppyseed Cake back when my mom would go to her ladies meetings that she would have and this one lady would ALWAYS make lemon poppyseed cake. It was so moist and good and I would have like at least.....4 slices, yeah that was bad but of course it was all good,lol.
(1 rating)
Ingredients For lemon poppyseed cake with fruit compote
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1 1/4 call purpose flour
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2/3 csugar
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1/2 ccornstarch
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1 Tbsppoppyseeds
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2 1/4 tspbaking powder
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1 tspsalt
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2 Tbspbutter
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1 cskim milk
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2 tspfreshly grated lemon zest
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1 1/2 tspvanilla
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1 lgegg
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fruit compote
- FRUIT COMPOTE
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1/2 cwater
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1/2 csugar
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2 Tbspfresh lemon juice
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1 Tbspfresh thyme leaves
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1 tspvanilla
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4 cseasonal fruit
How To Make lemon poppyseed cake with fruit compote
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1Have ready fruit compote. To make fruit compote: In a small saucepan bring water with sugar,lemon juice,and thyme to a boil, stirring occasionally, and boil until sugar is dissolved. Cool syrup to room temp and stir in vanilla. In bowl combine fruit and syrup and chill until cold. (Compote may be made 4 hours ahead and chilled, covered) Makes about 4 cups
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2Preheat oven to 350. and grease and flour an 8x2 inch cake pan, knocking out excess flour.
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3In 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 and vanilla and egg.
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4Stir 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 rack.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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