BREADMAKER LEMON CAKE FAST2EAT
This is a lemon cake with lemon juice, and lemon zest is simple and has a kick of citrus flavour that you'll definitely enjoy. Drizzle glaze made from lemon juice and zest on top to finish!
Provided by Susana Macedo
Categories Appetizers & Starters Breakfast & Brunch Desserts
Time 1h50m
Number Of Ingredients 13
Steps:
- Attach the kneading blade in the bread pan.
- Place ingredients (but baking powder into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker - mine is: FIRST, liquid ingredients; SECOND, dry ingredients).
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select "Cake" * bread setting.You cannot use the "Crust Colour" and "size" buttons.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"
- After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
- When the bread machine beeps during the kneading cycle, raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber.
- Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
- When the baking cycle is complete, press the stop button and unplug the breadmaker.
- Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use this Bread Slicer.
Nutrition Facts : Calories 184 kcal, Carbohydrate 36 g, Protein 3 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 35 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
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.
Provided by Erin Huffstetler, MyFrugalHome.com
Categories Cakes
Time 1h55m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 375 calories, Sugar 33.2 g, Sodium 35.2 mg, Fat 13.6 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 58.4 g, Fiber 1.1 g, Protein 6.1 g, Cholesterol 100.5 mg
LEMON CAKE BREAD RECIPE
This is a cake-bread made with a good amount of lemon juice and lemon zest. Zesting is easy to do if you buy a "zester," but if you don't have one you'll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavor. You'll then have to juice the lemon. If you have a lemon juicer that's easy to do but the seeds still have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.
Provided by Steve Nubie
Yield 1
Number Of Ingredients 11
Steps:
- DIRECTIONS:
- Option 1: Bread Machine
- Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.
- When done, let it rest 10 minutes and slice and serve.
- Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
- Option 2: Started in the bread machine and finished in the oven
- Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.
- When done pre-heat oven to 350° F./175° C.
- Butter an 8-½ inch by 4 ¼ inch bread pan and pour in the batter.
- Bake for 45 minutes or until a skewer or toothpick emerges dry from the center.
- Prepare glaze ingredients and immediately drizzle with glaze. Cool on wire rack for 10-15 minutes, slice and serve.
Nutrition Facts :
LEMON SPICE BREAD ( BREADMAKER 1 1/2 LB. LOAF)
Make and share this Lemon Spice Bread ( Breadmaker 1 1/2 Lb. Loaf) recipe from Food.com.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Measure all ingredients except Sweet Spice Butter into bread machine pan in the order that the bread machine manufacturer suggests.
- Process in basic cycle on lightest crust setting (or select medium crust setting based on your machine and preference for crust color).
- Remove baked bread from pan and cool on wire rack.
- Serve with Sweet Spice Butter, if desired.
- Sweet Spice Butter: In small bowl, combine 1/2 cup softened butter or margarine, 1/3 cup sifted powdered sugar and 1/8 to 1/4 teaspoon ground nutmeg.
- Beat until smooth.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 187.2, Fat 9, SaturatedFat 5.2, Cholesterol 34.2, Sodium 170.8, Carbohydrate 23.6, Fiber 0.9, Sugar 5.2, Protein 3.3
BREAD MAKER LEMON POPPY SEED LOAF
Make and share this Bread Maker Lemon Poppy Seed Loaf recipe from Food.com.
Provided by dudmeister
Categories Quick Breads
Time 1h45m
Yield 2 lb, 12 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time).
- After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing.
- When mixing is complete, remove paddle and let bake.
- When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.) Remove from pan and place on a wire rack to cool.
- Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.
Nutrition Facts : Calories 277.4, Fat 9.2, SaturatedFat 2.1, Cholesterol 47.1, Sodium 168.7, Carbohydrate 44.4, Fiber 0.7, Sugar 26, Protein 4.7
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