Gluten-Free Lemon Pound Cake

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

  • Prep Time 20 min
  • Total Time 1 hr 40 min
  • Servings 16

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

  • 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.

Expert Tips

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 powdered sugar.

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.