GLUTEN-FREE LEMON POUND CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Gluten-Free Lemon Pound Cake image

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

1 box Betty Crocker™ Gluten Free yellow cake mix
1 1/2 sticks butter, softened
1 1/2 cups cottage cheese
3 large eggs
1 tablespoon vanilla
1 teaspoon almond extract
Grated peel of 2 medium lemons (just the yellow part)
Powdered sugar for top of cake, if desired

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

There are no comments yet!