Gluten Free Lemon Pound Cake Recipes

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GLUTEN-FREE LEMON CAKE



Gluten-Free Lemon Cake image

A gluten-free version of a lemon/orange cake.

Provided by kpoelzer

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

1 (19 ounce) can garbanzo beans, rinsed and drained
½ cup white sugar
4 eggs, separated
1 lemon, zested and juiced
1 tablespoon lemon juice concentrate
1 teaspoon orange extract
1 teaspoon gluten-free vanilla extract
1 teaspoon gluten-free baking powder
½ cup white sugar
3 tablespoons margarine
1 tablespoon lemon juice concentrate
½ lemon, juiced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  • Blend garbanzo beans, sugar, egg yolks, lemon zest, 1/2 lemon juice, lemon juice concentrate, orange extract, and vanilla extract together in a food processor until smooth. Stir baking powder into bean mixture.
  • Whip egg whites together in a bowl using an electric mixer or a whisk until stiff. Fold bean mixture into egg whites. Gently pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool 20 minutes, then carefully run a knife along the bottom of the pan to release cake and turn onto a wire rack to cool completely.
  • While cake finishes cooling, heat sugar, margarine, lemon juice concentrate, and lemon juice in a saucepan over medium heat until fully combined, about 2 minutes. Drizzle glaze over cooled cake.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 34.7 g, Cholesterol 65.5 mg, Fat 5.6 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 1.2 g, Sodium 279.4 mg, Sugar 20.3 g

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

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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