Zutaten für Gluten Free Pound Cake
- 1 (15.25 ounce) package yellow cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 5 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (16 ounce) container vanilla frosting
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 cups powdered sugar
- 1/4 cup lemon juice
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Zubereitung von Gluten Free Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a fluted bundt cake pan generously.
- In a large bowl, combine the dry cake mix and pudding mix. Mix well with a fork.
- Add the eggs, oil, and water. Mix until just combined.
- Beat on medium speed for 2 minutes using an electric mixer.
- Pour batter into the prepared bundt pan.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Invert the cake onto a serving plate.
- Microwave the frosting in 30-second intervals, stirring after each, until smooth and pourable.
- Drizzle the melted frosting over the cooled cake.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
208g
Fat
14g
Carbs
20g
