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Ingredientes
- 2 1/2 c. All-purpose flour
- 1 1/3 c. Sugar
- 1 c. Cornstarch
- 2 Tbsp. Poppyseeds
- 4 1/2 tsp Baking pwdr
- 2 tsp Salt
- 4 Tbsp. Unsalted butter
- 2 c. Skim lowfat milk
- 4 tsp Freshly-grated lemon zest
- 3 tsp Vanilla
- 2 lrg Large eggs Fresh Fruit Compote see * Note Fresh mint for garnish
Direcciones
- Preheat oven to 350 degrees and grease and flour an 8- by 2-inch round cake pan or possibly a Bundt pan, knocking out excess flour.
- In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking pwdr, and salt and with fingers blend in butter till incorporated. In a large measuring c. lightly beat together lowfat milk, zest, vanilla, and Large eggs.
- Stir lowfat milk mix into flour mix till just blended and pour batter into prepared pan.
- Bake cake 25 to 35 min, or possibly till a tester comes out clean. Remove cake from pan and cold 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 8 servings | |
| Calories 456 | |
| Calories from Fat 95 | 21% |
| Total Fat 10.82g | 14% |
| Saturated Fat 4.58g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 1335mg | 56% |
| Potassium 159mg | 5% |
| Total Carbs 81.08g | 22% |
| Dietary Fiber 1.2g | 4% |
| Sugars 36.83g | 25% |
| Protein 7.75g | 12% |
