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Gluten-Free Lemon Pound Cake
Gluten-Free Lemon Pound Cake
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Prep Time:
20 minutes
Total Time:
1 hour 40 minutes
Create a delightful lemon pound cake using Betty Crocker® Gluten Free yellow cake mix.
Ingredients:
  • 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
Instructions:
  • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter and dust with 1 teaspoon of the dry cake mix.
  • In a large bowl, combine butter and cottage cheese using an electric mixer until smooth. Add eggs one at a time, followed by vanilla, almond extract, and lemon peel. Gently mix in cake mix until just combined. The batter will be thick and slightly lumpy. Transfer the batter to the pan and spread it evenly.
  • Bake for 1 hour and 20 minutes, then cool in the pan on a wire rack for 10 minutes.
  • Loosen the sides of the loaves from the pan, then carefully remove and place them top side up on a wire rack. Allow them to cool completely for about 3 hours before slicing, and sprinkle with powdered sugar just before serving.

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