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
Preparation
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.
