Bisquick™ Lemon Pound Cake

Gluten Free
Bisquick™ Lemon Pound Cake
135 min.
12
123kcal

Suggestions


Indulge in the delightful flavors of our Bisquick™ Lemon Pound Cake, a gluten-free dessert that is sure to impress your family and friends! This cake is the perfect balance of sweetness and tanginess, making it an ideal treat for any occasion. With its moist texture and zesty lemon aroma, it’s a refreshing twist on the classic pound cake that everyone will love.

What makes this recipe truly special is its simplicity. Using Bisquick™ Original mix, you can whip up this delicious cake in just over two hours, making it a fantastic option for both novice bakers and seasoned chefs alike. The combination of granulated sugar, melted butter, and fresh lemon peel creates a rich flavor profile that will have your taste buds dancing with joy.

Whether you’re hosting a gathering, celebrating a special occasion, or simply treating yourself to a sweet indulgence, this Lemon Pound Cake is sure to be a hit. The light and airy texture, paired with a luscious lemon glaze, makes each slice a heavenly experience. Plus, with only 123 calories per serving, you can enjoy this delightful dessert without the guilt!

So, gather your ingredients and get ready to bake a cake that not only looks beautiful but tastes divine. Your kitchen will be filled with the irresistible scent of lemon, and your loved ones will be asking for seconds!

Ingredients

  • 0.7 cup granulated sugar 
  • 0.3 cup butter melted
  •  eggs 
  • 0.8 cup milk 
  • teaspoon vanilla 
  • tablespoons lemon zest grated
  • 0.5 cup powdered sugar 
  • tablespoon juice of lemon 
  • 2.5 cups frangelico 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • loaf pan
  • hand mixer
  • toothpicks
  • spatula

Directions

  1. Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel.
  2. Pour into pan.
  3. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula.
  4. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
  5. In small bowl, mix powdered sugar and lemon juice with spoon until smooth.
  6. Drizzle glaze over cake.

Nutrition Facts

Calories123kcal
Protein6.24%
Fat38.67%
Carbs55.09%

Properties

Glycemic Index
9.01
Glycemic Load
8.03
Inflammation Score
-2
Nutrition Score
1.9586956241856%

Flavonoids

Eriodictyol
0.06mg
Hesperetin
0.18mg
Naringenin
0.02mg

Nutrients percent of daily need

Calories:123.05kcal
6.15%
Fat:5.38g
8.28%
Saturated Fat:1.42g
8.87%
Carbohydrates:17.26g
5.75%
Net Carbohydrates:17.1g
6.22%
Sugar:16.89g
18.77%
Cholesterol:42.75mg
14.25%
Sodium:66.35mg
2.88%
Alcohol:0.11g
100%
Alcohol %:0.29%
100%
Protein:1.96g
3.91%
Selenium:3.78µg
5.39%
Vitamin A:254.09IU
5.08%
Vitamin B2:0.08mg
4.58%
Phosphorus:38.57mg
3.86%
Vitamin B12:0.19µg
3.08%
Vitamin C:2.43mg
2.94%
Calcium:28.62mg
2.86%
Vitamin D:0.39µg
2.59%
Vitamin B5:0.24mg
2.36%
Vitamin E:0.28mg
1.84%
Vitamin B6:0.03mg
1.58%
Folate:5.66µg
1.42%
Zinc:0.21mg
1.41%
Potassium:44.54mg
1.27%
Iron:0.21mg
1.19%