1/4 c. butter, softened
1/3 c. granulated sugar
1 egg
1/2 tsp. grated lemon rind
3/4 c. all-purpose flour
1/2 tsp. baking powder
Dash of salt
1/4 c. milk

GLAZED FRUIT TOPPING:

2 pears, cut into eighths, covered and pared
1/2 c. water
2 tbsp. granulated sugar
1/2 tsp. grated lemon rind
1 tsp. granulated sugar
1 tsp. cornstarch
1 to 3 tsp. lemon juice
Freshly grated nutmeg or ground cinnamon

Or 2 oranges, sliced, or 3 to 4 plums, cut into eighths, or 1 cup fresh berries.

Cream butter and sugar. Add egg. Beat until fluffy. Add lemon rind.

Combine flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk. Spread in a greased (bottom only) 8-inch cake pan. Bake at 350 degrees for 25 minutes until golden. Let rest in pan 10 minutes before removing to rack to complete cooling.

Prepare fruit. In a 2-quart saucepan, combine water and sugar. Bring to a boil. Add fruit of your choice (fruit should fit in bottom in one layer). Reduce to simmer. Cook about 10 minutes until tender. Turn fruit once. Remove with slotted spoon, set aside.

Stir lemon rind into the syrup. Mix sugar and cornstarch, combining well. Whisk into syrup. Bring to a boil to thicken. Add lemon juice. Arrange fruit on cake. Drizzle glaze over cake.