GLUTEN-FREE LEMON POUND CAKE
Let Betty Crocker® Gluten Free yellow cake mix help you make a wonderful lemon pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Butter 9x5-inch loaf pan; sprinkle with 1 teaspoon of the dry cake mix.
- In large bowl, beat butter and cottage cheese with electric mixer on medium speed until well blended. Beat in eggs one at a time. Beat in vanilla, almond extract and lemon peel. Beat in cake mix just until well mixed. Batter will be thick and slightly lumpy. Scoop it into pan, and spread evenly.
- Bake 1 hour and 20 minutes. Cool 10 minutes in pan on wire rack.
- Loosen sides of loaves from pan; remove from pan and place top side up on sire rack. Cool completely, about 3 hours before slicing. Sprinkle with powdered sugar before serving.
Nutrition Facts : Calories 210, Carbohydrate 24 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 11 g, TransFat 0 g
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