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.
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
2Preheat oven to 350. and grease and flour an 8x2 inch cake pan, knocking out excess flour.
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.
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.