Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Save Recipe Print
Serves 8



Preheat oven to 350 degrees F and grease and flour an 8 by 12 inch cake 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 egg.

Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake for 35 minutes or until tester comes out clean. Remove cake from pan and cool on rack.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Lemon Pound Cake

Recipe courtesy of Gale Gand

Lemon Love Cake

Recipe courtesy of Sandra Lee

Lemon Layer Cake

Recipe courtesy of Tish Boyle

Quick Lemon Cottage Cake

Recipe courtesy of Rachael Ray

Lemon Angel Food Cake

Recipe courtesy of Gale Gand

Almond Pound Cake with Lemon

Recipe courtesy of John Ash

Bek's Lemon Meringue Tea Cakes

Recipe courtesy of Rebecca Anderson

Lemon Sponge Cake with Glazed Strawberries

Recipe courtesy of Gale Gand

Lemon Pudding Cake with Raspberry Coulis

Recipe courtesy of Gourmet Magazine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories