Bread Machine Lemon Pound Cake

This bread machine lemon pound cake is a double dose of lemony goodness from the lemon juice and lemon zest - 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 flavour over the top.

Lemon Pound Cake:
3 large eggs, lightly beaten, room temperature
½ cup (1 stick) butter, melted and cooled
⅓ cup milk, room temperature
2 Tbsp. lemon juice, freshly squeezed
2 cups all-purpose flour, unbleached
1 Tbsp. baking powder
1 cup Monk Fruit Sweetener with Erythritol (Granular)
2 Tbsp. lemon zest, freshly grated

Lemon Glaze:
½ cup Monk Fruit Sweetener with Erythritol (Powdered)
1 Tbsp. lemon juice, freshly squeezed

Unplug the bread machine and remove the bread pan.

Put all ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Secure the bread pan in the bread maker. Select the MENU button with the following program settings:

MENU: Cake
CRUST: Medium
LOAF: 1.5 lbs

Press CONFIRM then the START/STOP button to mix, knead, rise and bake. Put the coconut in the Add-In Tray or add them when the mixer beeps for ad-ins.

When the cycle is complete, remove the bread pan from the machine and transfer the bread to a wire rack to cool for 10 minutes, then gently shake it onto a wire rack to cool completely before slicing.

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.

Storage: Cover your lemon pound cake, and store it at room temperature. It should keep for 4-5 days. This cake also freezes well.