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Gluten-Free Lemon Pound Cake

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

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 (1) 1 Reviews
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  • Prep Time 20 min
  • Total Time 1 hr 40 min
  • Servings 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

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LOCATION

Directions

  • 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 sire rack. Cool completely, about 3 hours before slicing. Sprinkle with powdered sugar before serving.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
65mg
65%;
Sodium
290mg
290%;
Total Carbohydrate
24g
24%
(Dietary Fiber
0g
0%
  Sugars
11g
11%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
2%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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