·         2 cups Gluten Free Pantry French Bread Pizza Mix

·         2 tsp. g-f baking powder

·         1 1/2 cups sugar

·         8 ounces g-f cream cheese

·         1/2 cup unsalted butter, room temp.

·         4 large egg yolks

·         1/3 cup freshly squeezed lemon juice

·         1/4 cup milk

·         1/8 cup poppy seeds

·         2 Tablespoon lemon zest

·         1-1/2 teaspoons gf vanilla

·         6 egg whites, beaten to soft peak stage

·         Glaze:

·         2 Tablespoons unsalted butter

·         2 Tbs. lemon juice

·         1-1/2 cups powdered sugar

 

Preheat the oven to 325° F. Lightly greasea 9-inch tube pan.

 

For the cake:

Combine the mix and baking powder. Cream together 1 1/2 cups sugar, cream cheese, and butter. Add egg yolks, lemon juice, and milk and beat. Add the flour mixture, and beat at low speed until just combined. Fold in poppy seeds, lemon zest and vanilla. Gently fold in the egg whites. Spoon batter into a lightly greased pan. Bake 325° F for 50 min or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 min. Remove cake and cool completely on the wire rack. Frost with glaze below.

 

For the glaze:

Beat together butter and lemon juice until light and fluffy. Gradually add the powdered sugar and

beat. Add water until desired consistency. Spread glaze over cooled cake.