Gluten Free Lemon Pound Cake Food

GLUTEN-FREE LEMON POUND CAKE

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

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, 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

GLUTEN-FREE LEMON CAKE

Gluten-Free Lemon Cake image

A gluten-free version of a lemon/orange cake.

Provided by kpoelzer

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

Ingredients

1 (19 ounce) can garbanzo beans, rinsed and drained
½ cup white sugar
4 eggs, separated
1 lemon, zested and juiced
1 tablespoon lemon juice concentrate
1 teaspoon orange extract
1 teaspoon gluten-free vanilla extract
1 teaspoon gluten-free baking powder
½ cup white sugar
3 tablespoons margarine
1 tablespoon lemon juice concentrate
½ lemon, juiced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 34.7 g, Cholesterol 65.5 mg, Fat 5.6 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 20.3 g

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