Bisquick® Lemon Pound Cake

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

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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 not just a treat for the taste buds; it’s a celebration of zesty lemon goodness that brings a refreshing twist to the classic pound cake. With its moist texture and vibrant lemon aroma, this cake is perfect for any occasion, whether it’s a sunny afternoon tea or a festive gathering.

What makes this recipe truly special is its simplicity. Using Bisquick® Original mix, you can whip up this delicious cake in no time, making it an ideal choice for both novice bakers and seasoned chefs alike. The combination of melted butter, eggs, and a hint of vanilla creates a rich base, while the addition of fresh lemon juice and grated lemon peel elevates the flavor profile to new heights. Each slice is a perfect balance of sweetness and tanginess, making it a delightful dessert that pairs wonderfully with a cup of tea or coffee.

Ready in just 135 minutes, this cake serves 12, making it a fantastic option for gatherings. Plus, with only 123 calories per serving, you can enjoy a slice (or two!) without the guilt. So, gather your ingredients and get ready to bake a cake that will not only satisfy your sweet tooth but also leave everyone asking for the recipe!

Ingredients

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

Equipment

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

Directions

  1. Heat oven to 325F. 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%