There's something incredibly comforting about a classic pound cake—its rich, buttery texture and simple elegance make it a timeless favorite. This recipe takes that beloved classic and gives it a bright, zesty twist with the addition of fresh lemon. What makes it even better? It's all baked to perfection in a bread machine! This method is wonderfully convenient, freeing up your oven and making cleanup a breeze. Get ready to enjoy a slice of sunshine with this moist, fragrant Lemon Pound Cake, perfect for an afternoon treat or a simple, elegant dessert.
Lemon Pound Cake in a Bread Machine.
Lemon Pound Cake Ingredients
- 220 g chicken eggs
- 220 g granulated sugar
- 220 g butter
- 220 g all-purpose flour
- 1/2 teaspoon baking powder
- 1 lemon
- vanilla powder, to taste
For Serving
- 200 g heavy cream (33% fat)
- fresh strawberries
How to Make Lemon Pound Cake
Soften the butter to the consistency of thick sour cream.
Creaming butter and sugar together for a few minutes.
Grating a washed lemon on a fine grater.
The bread machine doesn’t prepare the cake batter itself. The batter needs to be mixed separately, and the bread machine acts as an oven, only handling the baking. This is a convenient option for a cottage without a stove or when your oven is occupied with another dish. Dice the butter. Soften the butter to the consistency of thick sour cream using any convenient method. Whisk the softened butter for 2-3 minutes.
Add fine white sugar and, if desired, half a teaspoon of vanilla powder. Beat the butter with the sugar for several minutes.
Scald the lemon with boiling water and wash it thoroughly with a brush to remove any preservatives from the peel. Grate the washed lemon on a fine grater. Grate only the thin yellow layer of the zest, trying not to touch the white pith. Add the grated zest to the butter and sugar.
Adding chicken eggs.
If the mixture curdles after adding the eggs, add a tablespoon of flour.
Sifting the dry ingredients into the bowl.
Add the chicken eggs one at a time, whisking the ingredients together.
If the mixture curdles after adding the eggs (for example, due to cold eggs), add a tablespoon of flour. You will need 3-4 chicken eggs, depending on their size. The goal is to completely dissolve the sugar crystals; the mixture should resemble a cream.
Separately, combine the all-purpose wheat flour with the baking powder. Sift the dry ingredients into the bowl.
If everything is done correctly, the batter will be very beautiful, buttery, shiny, and quite thick.
Mix the batter with a whisk. If done correctly, the batter will be very beautiful, buttery, shiny, and quite thick. The color depends on the egg yolks; if the yolks are pale, you can color the batter with ground turmeric, about half a teaspoon is enough.
Place parchment paper in the bread machine pan and pour in the batter.
Baking time is 1 hour.
Cool the finished cake on a wire rack and slice it.
Grease parchment paper with butter. I recommend greasing even silicone-coated paper, as the cake is sweet and paper manufacturers are not always reliable. Place the paper in the bread machine pan and pour in the batter.
Place the pan in the machine. Set it to the “Bake” mode. The baking time is 1 hour. After an hour, turn off the machine, do not open the lid, and leave the cake inside for another 15 minutes.
Cool the finished cake on a wire rack. Slice it thinly.
Place a dollop of cream on a slice of cake and garnish with fresh strawberries.
Whip heavy cream with powdered sugar or granulated sugar until stiff peaks form. Sweeten the cream to your taste. Place a dollop of cream on a slice of cake and garnish with fresh strawberries.
And there you have it—a beautifully golden and aromatic Lemon Pound Cake, made with minimal fuss thanks to the bread machine. Each slice is a perfect balance of buttery richness and tangy citrus. Enjoy it as is, or elevate it with a dollop of freshly whipped cream and seasonal berries, as suggested. This cake also pairs wonderfully with a simple lemon glaze. Store any leftovers in an airtight container at room temperature for up to three days. We hope this recipe brings a little extra sweetness and convenience to your baking adventures. Happy baking!
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