- 1 box of Lillabee Classic Yellow Cake Mix
- 2 large eggs (room temp)
- 1/4 c + 2 Tb butter or margarine
- 1 tsp gluten free vanilla extract
- 3/4 c milk or non-dairy alternative (rice, soy, almond, hemp, etc)
- 2 tsp. lemon juice
- zest of one lemon
- 2 Tb poppy seeds
- loaf pan
Position rack in center of oven and preheat oven 325 degrees.
Generously spray or wipe down loaf pan with canola or similar oil.
Follow mixing directions for Lillabee Classic Yellow Cake Mix found on the recipe card inside the bag.
Once you have mixed the yellow cake batter, stir in the zest of one lemon and 2 Tb of poppy seeds.
Pour batter into greased loaf pan.
Bake for 50-60 min, or until a toothpick inserted in the center of the loaf comes out clean.
Let cool for 20 min, then remove from pan and let cool completely on a wire cooling rack.
To make it extra lemony and extra yummy drizzle with a lemon glaze:
Lillabee Lemon Glaze:
2 tsp lemon juice
1/4 c confectioner’s sugar (powdered sugar*)
*note that most confectioners sugar contain a fair amount of corn. If more than trace amounts of corn is not in your diet you may choose to make you own at home: follow this link to learn more
Simply whisk the lemon juice and confectioner’s sugar together until you reach the desired consistency.
The Lillatip: If glaze is too runny, just add more confectioners sugar until you achieve the desired consistency.
Drizzle Lillabee Lemon Glaze over cooled Lillabee Lemon Poppy Seed Tea Bread for pure lemony delight!
Enjoy with a cup of chamomile tea anytime of day.