Naturally Lemon Cake in Bread Maker

This lemon cake is a delightful twist on traditional quick breads — soft, moist, and bursting with citrusy flavor. Made right in the bread maker, it’s the perfect hands-off dessert or teatime treat. With fresh lemon juice and zest, every bite carries a bright, tangy sweetness that balances perfectly with the light, tender crumb. The bread maker does all the work — from mixing to baking — leaving your kitchen smelling heavenly and your cleanup minimal.

Whether you enjoy it plain, topped with a simple lemon glaze, or paired with fresh berries, this easy lemon cake brings a taste of sunshine to any day. It’s a wonderful recipe for busy cooks who love homemade desserts without the fuss, proving that your bread maker can do much more than just bake loaves of bread.

Servings: 12

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3-1/2 hours

Equipment Needed: Bread Maker, Drying Rack, Cookie Sheet, Flavor Injector, Peeler, Pot

Ingredients:

Cake

2 Eggs, room temperature OR Egg Replacement

1 Tablespoon Honey

1 teaspoon Aluminum Free Baking Powder

1/2 teaspoon Pink Himalayan Salt (or) Real Salt (or) Sea Salt

1-1/2 Cup King Arthur All Purpose Flour

1/2 Cup Almond Milk, Vanilla Flavored

1 Tablespoon Lemon Zest

4 ounces Vegan Butter, room temperature

Glaze

1/4 Cup Lemon Juice

1/3 Cup Cane Sugar

1 Tablespoon Honey

Directions:

1. Put the Free Range Eggs in the Bread Maker with the Softened Soy Butter, Cane Sugar, and Honey.

2. This is after adding the 1/2 Cup of Almond Milk and Lemon Zest.

3. Add the Flour and Baking Powder.

4. After about 3 hours on the Sweet Setting, 2 pound loaf, this is the results - after injecting the bread with the flavor injector with glaze. To create the glaze mix all ingredients in a pot on medium heat, stirring constantly. Be sure to do this on a rack over a pan as it rolls all over the bread.

5. Eat & Enjoy!