GLUTEN FREE LEMON POUND CAKE RECIPE RECIPES

Name: Gluten-Free Lemon Pound Cake
Prep time: 20 min
Total time: 1 h 40 min
Yield: 16
Ingredients: 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

GLUTEN-FREE LEMON POUND CAKE RECIPE - BETTYCROCKER.COM

Gluten-Free Lemon Pound Cake Recipe - BettyCrocker.com image

Let Betty Crocker® Gluten Free yellow cake mix help you make a wonderful lemon pound cake.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 8

Ingredients

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 , CarbohydrateContent 24 g, CholesterolContent 65 mg, FatContent 2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 11 g, TransFatContent 0 g

GLUTEN-FREE LEMON POUND CAKE RECIPE - BETTYCROCKER.COM

Gluten-Free Lemon Pound Cake Recipe - BettyCrocker.com image

Let Betty Crocker® Gluten Free yellow cake mix help you make a wonderful lemon pound cake.

Provided by Betty Crocker Kitchens

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Yield 16

Number Of Ingredients 8

Ingredients

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.

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