Lemon Poppyseed Cake

• 1 1/4 cup all purpose flour
• 2/3 cup sugar
• 1/2 cup corn starch
• 1 tablespoon poppy seeds
• 2 1/4 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup skim milk
• 2 teaspoons freshly grated lemon zest
• 1 1/2 teaspoons vanilla
• 1 large egg

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, corn starch, poppy seeds, 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.

flour, sugar, corn starch, poppy seeds, baking powder, salt, butter, milk, freshly grated lemon zest, vanilla, egg

Taken from www.foodnetwork.com/recipes/lemon-poppyseed-cake.html (may not work)