Gluten Free Lemony Yellow Cake

Gluten Free Lemony Yellow Cake

This recipe will hit you in the back of the throat with the zing of the lemon!

Prep Time



Total Time






box Betty Crocker Gluten Free Yellow Cake Mix
teaspoons pure lemon extract
cup poppy seeds
container Lemon Glaze (see instructions below for recipe)
  1. Preheat oven to 350 degrees. Grease a 8X4 aluminum loaf pan
  2. Follow directions on box for cake. Add two teaspoons of lemon extract and 1/4 cup of poppy seeds to batter. Mix well.
  3. Pour cake mixture into loaf pan.
  4. Bake for about 50 minutes at 350 degrees.
  5. Allow cake to cool in the pan on a rack.
  6. Frost the cooled cake with a Lemon Glaze:1 cup of confectioner's sugar, 1/2 stick of softened butter,1 teaspoon of lemon extract, 1/8 cup of poppy seeds and water as needed (for icing consistency)
  7. Drizzle the Lemon Glaze over the entire cake
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For a special breakfast treat, microwave a slice of cake topped with the glaze. Garnishments can include a handful of nuts or a lemon zest. Keep in air- tight container. Use within 3 days.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.