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Gluten-Free Lemon Pound Cake

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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 1
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Let Betty Crocker™ Gluten Free golden cake mix help you make a wonderful lemon pound cake.
May 4, 2018

Ingredients

  • 1 box Betty Crocker™ Gluten Free golden cake mix
  • 3/4 cups 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)
  • Icing sugar for top of cake, if desired

Steps

  • 1
    Heat oven to 350°F. Butter 9x5-inch loaf pan; sprinkle with 1 teaspoon of the dry cake mix.
  • 2
    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.
  • 3
    Bake 1 hour and 20 minutes. Cool 10 minutes in pan on wire rack.
  • 4
    Loosen sides of loaves from pan; remove from pan and place top side up on wire rack. Cool completely, about 3 hours before slicing. Sprinkle with icing sugar before serving.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Serve this cake with fresh fruit and a dusting of icing sugar.

Nutrition Information

210 Calories, 10g Total Fat, 4g Protein, 24g Total Carbs, 11g Sugars

Nutrition Facts

Serving Size: 1 cakes (16 slices)
Calories
210
Total Fat
10g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
65mg
Sodium
290mg
Total Carbs
24g
Dietary Fiber
0g
Sugars
11g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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