Lemon Poppyseed Cake
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.25 cup
All-Purpose Flour2 cup
Sugar1 cup
Cornstarch1 tbsp
Poppyseed2.25 tsps
Baking Powder1 tsp
Salt2 tbsps
Butter1 cup
Skim Milk2 tsps
Lemon Zest (freshly grated)1.5 tsps
Vanilla1 large
EggDirections:
1
Preheat oven to 350 degrees F and grease and flour an 8 by 12 inch cake pan, knocking out excess flour
2
In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated
3
In a large measuring cup, lightly beat together milk, zest, vanilla and egg
4
Stir milk mixture into flour mixture until just blended and pour batter into pan
5
Bake cake for 35 minutes or until tester comes out clean
6
Remove cake from pan and cool on rack