Gluten Free Lemony Yellow Cake

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

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( 7 Ratings)

7 Ratings

5 Stars 29%

4 Stars 14%

3 Stars 29%

2 Stars 14%

1 Stars 14%

Member Reviews ( 1 )

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Member Recipe By MRS-O

Prep Time 5 min
Total Time 60 min
Servings 6

Ingredients

1: box Betty Crocker Gluten Free Yellow Cake Mix

2: teaspoons pure lemon extract

1/4: cup poppy seeds

1: container Lemon Glaze (see instructions below for recipe)

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Directions

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

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.