Bread Machine Pound Cake

breadmachinelemonpoundcake3 This easy bread machine recipe makes a delicious, all-purpose loaf you can slice and enjoy anytime. The best part is your bread machine does most of the work.

Wet Ingredients:
⅓ cup milk, room temperature (78.86 mL)
½ cup butter, melted (113.5 g)
1 tsp. pure vanilla extract
3 eggs large, lightly beaten, room temperature

Dry Ingredients:
2 cups cake and pastry flour (250 g)
3 tsp. baking powder
1 cup Monk Fruit Sweetener with Erythritol (Granular) (200 g)

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: 2 lbs

Press CONFIRM then the START/STOP button to mix and bake.

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.

Cook's Notes:

Storage: Cover your lemon pound cake, and store it at room temperature. It should keep for 4-5 days. This cake also freezes well.
If your bread machine allows it, take a spatula and scrape the inside of the pan down during the first few minutes of mixing.