Gluten-Free Lemon Pound Cake

Gluten-Free Lemon Pound Cake

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

Prep Time



Total Time






box Betty Crocker® Gluten Free yellow cake mix
1 1/2
sticks butter, softened
1 1/2
cups cottage cheese
large eggs
tablespoon vanilla
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.
Makes 1 cakes (16 slices)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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 powdered sugar.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 290mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 0g,
    • Sugars 11g),
  • Protein 4g;
Percent Daily Value*:
    • 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.