Bread Machine Lemon Pound Cake

Bread Machine Lemon Pound Cake

By Erin Huffstetler | 01/25/2022 | No Comments

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This bread machine lemon pound cake smells amazing when it’s baking, and tastes just as good. It gets a double dose of lemony goodness from the lemon juice and lemon zest called for in the recipe, and is everything a pound cake should be – rich and buttery, with a dense texture, a tender crumb and the perfect brown crust. Add the lemon glaze, after the pound cake has cooled, to take the lemon flavor over the top.

Bread Machine Lemon Pound Cake Recipe

This recipe was developed for a 2-lb bread machine.

Ingredients:

For the Lemon Pound Cake:

  • 3 large eggs, beaten
  • 1/2 cup (1 stick) butter, melted (and cooled)
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest

For the Lemon Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

You can use fresh lemon juice and zest in this recipe, but bottled lemon juice and dried lemon peel will work just as well.

If you’re looking for a bread machine recommendation, I own a Zojirushi Home Bakery Virtuoso® Breadmaker, and love it.

What You Do:

ingredients for Bread Machine Lemon Pound Cake

I used dried lemon peel in this recipe. That’s what you see at the top of the bread pan.

Add the cake ingredients to your bread machine in the order the manufacturer recommends, or in the order listed in the above ingredient list.

Select the setting on your bread machine for non-yeasted breads. That’s the “cake” setting on my Zojirushi. Refer to the manual that came with your bread maker, if you aren’t sure which one to use, or refer to this chart:

If your machine has a crust setting, select “medium”.

Then, hit “start.”

Scrape Down the Sides of the Bread Pan

When you hear the “add ingredients” beep, open the lid, and scrape down the sides of the pan with a rubber spatula, to incorporate any flour that hasn’t gotten mixed in. Then, close the lid, and allow the bread maker to continue.

Baked Lemon Pound Cake

When the cake is done baking, carefully remove the pan from the bread machine with pot holders. Let the cake cool for 10 minutes. Then, turn it out on a cooling rack, and allow it to cool completely.

Lemon Glaze

While you’re waiting for your cake to cool, make the lemon glaze, by stirring the powdered sugar and lemon juice together, until you achieve a smooth, lump-free consistency.

Slice of Bread Machine Lemon Pound Cake

Drizzle the glaze over the pound cake. Slice, and serve immediately, or wait for the glaze to harden, before serving. It’s delicious either way.

Cover any leftover pound cake, and store it at room temperature. It should keep for 4-5 days. This lemon pound cake also freezes well. Just wrap it up tight, and pop it in the freezer.

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Bread Machine Lemon Pound Cake

Bread Machine Lemon Pound Cake

This lemon pound cake comes together quickly in the bread machine, and has a delicious lemon glaze that goes on top.


  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 8 slices 1x 1x
  • Category: Cakes
  • Method: Bread Machine
  • Cuisine: American

Ingredients:

For the Lemon Pound Cake:

  • 3 large eggs, beaten
  • 1/2 cup (1 stick) butter, melted (and cooled)
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup granulated sugar
  • 2 tablespoons lemon zest

For the Lemon Glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions:

Add cake ingredients to bread machine in order recommended by manufacturer, or follow the order in the ingredient list.

Select the setting on your bread machine for non-yeasted breads. (Check the manual, if you aren’t sure which one to use.)

Choose  “medium” crust, if your machine has a crust setting.

Then, hit “start.”

When the “add ingredients” beep chimes, after the first mixing, open the lid, and use a rubber spatula to scrape down any flour on the sides of the pan. Then, close the lid, and allow the machine to continue.

Once the cake is done, open the lid, and remove the bread pan with pot holders. Allow it to cool for 10 minutes.

Then, turn the pan upside down, and carefully shake the cake out. Allow the cake cool completely.

While you’re waiting for the cake to finish cooling, make the lemon glaze, by stirring the powdered sugar and lemon juice together, until smooth.

Drizzle the glaze over the top and sides of your lemon pound cake. Then, cut thick slices and serve.

Notes

  • Use fresh lemon juice and zest, or bottled lemon juice and dried lemon peel.
  • Cover your lemon pound cake, and store it at room temperature. It should keep for 4-5 days. This cake also freezes well.
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