Gluten-Free Lemon Pound Cake

Let Betty Crocker™ Gluten Free golden cake mix help you make a wonderful lemon pound cake. ...MORE + LESS -

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

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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.

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