Gluten Free 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

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