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Bread Machine Pound Cake

Pound Cake

The Zojirushi bread machine has a cake setting. While I’ve used it to make cornbread, I hadn’t used it to make a cake.  I found this recipe for pound cake and decided that needed to change!

Pound Cake

3 large eggs, beaten
1/3 Cup milk
2 Cups all purpose flour
3 tsp. baking powder
1/2 Cup butter, melted
1 Cup sugar
1 tsp. vanilla

Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Then select the cake setting.  I used the medium crust setting, but next time I’ll try the light setting. 

For those of you with machines featuring a “quick bread” cycle I think this recipe will work with that cycle too.  If anyone tries it can you please post a comment and let us all know how it turned out.

The cake was very good and I’ll be making it again.  Incidentally, I froze the cake that we didn’t eat and that worked great.

Permanent link to this article: http://www.breadmachinediva.com/2013/06/bread-machine-pound-cake/

41 comments

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  1. Marion

    Hi Marsha!!!!!

    Got the pound cake going in my ZO. When it’s completed should I turn it out on rack immediately or let it cool in pan for few minutes? Thanks!

    Hope your enjoying your weekend!

  2. Marion

    Oh gosh darn it..just retread directions. I used 3 cups of flour!!!!!!!!!!!

    1. Marsha Perry

      Darn it. Let me know how it turns out. It might need the assistance of some cherry jam. :-) When I made pound cake I let it cool in the pan for a time before I turned it out.

  3. Marion

    Rose beautifully…..a little dry. Sure it would of tasted more buttery if I used 2 cups of flour<silly me).

    Surprisingly my husband likes it…????? He had three slices.

    Gonna try toasting a slice..butter and jam and see how it tastes,

    Marsha when you made the pound cake did it taste buttery?

    Thanks!!!!!

    1. Marsha Perry

      I’m glad it turned out. :-)

      I’m not remembering it tasting particularly buttery. I just remember it being very good and moist. BTW – I did use real butter in the recipe.

      1. Kerry

        Hi Marsha,
        First, thank you for this site. I bought myself a Hamilton Beach bread maker awhile ago and I could make jus plain ol’ white bread OK. Tried making sour dough (thinking I was smarter than I was) to no avail. I’ll just stick to making it manually.
        I checked your site for an ‘email me’ link but you don’t have one and Marion’s post kind of touches on what I wanted to suggest to you. I am truly a novice when it comes to baking (thus, the bread machine purchase!). Baking is so tedious, I don’t know how people can enjoy it. My suggestion to You is that you recognize there are novices in your legion and if you could remember to include:
        1) How big the loaf size should be
        2) Salted or unsalted butter?

        And there was one other but it has slipped my mind. I’ve got your corn bread recipe in my machine right now and I’m praying it turns out great. I love corn bread but there’s no real recipes on line for the bread machine, everything is manual. And someone on YouTube has a recipe that says ‘the easiest corn bread recipe’ and it’s basically dumping a box of corn bread mix in a bowl and adding water. Duh!

        As I said, I’ve got your corn bread recipe working in the bread machine right now. I plan to tweak it since I really, really love corn bread with bits of corn and jalapenos in it. If I can pull that off, I’ll pretty much stop eating real food and live on that alone. 8-)

        Thanks again for the wonderful site and forgive me if I sound like an idiot.

        Regards,
        Kerry

        1. Marsha Perry

          Kerry, Thanks for your suggestions. Let me know how the corn bread turned out.

          1. Kerry

            The corn bread turned out incredible. I was one happy guy. Am moving on to Rye bread now, gearing up for St. Patty’s day. Ever tried substituting Guinness for milk/water to get that deep flavor? I may.

            Thanks again for this site. I love it!

            K2

          2. Marsha Perry

            Kerry, I’m so glad you liked the corn bread. I haven’t tried using beer in the rye bread recipe. If you do though I’d love to hear how it turns out.

  4. nancy sardenga

    I made this and it was dry and did not have much taste . what could i have done wrong . I followed the ingredients and measured everything to the t .I plan to try it again . Today I am trying the starbucks lemon pound loaf .

  5. Brooke Jett

    I followed the recipe, but added lemon juice (1/2 a lemon), lemon zest, & a citrus glaze. Can’t wait to see how it tastes!!!

    1. Marsha Perry

      That does sound good. Be sure to let us all know how it is.

  6. Mercedes

    Mine turned out wonderfully. Very moist, mild flavor. Dense but not dry or heavy. Exactly what we were craving (something to spread the Nutella on). Two changes – 3 tsp of baking powder seemed like a lot, so I only used 2. But I also waited until the Zo beeped to add ingredients before adding the baking powder. Probably unnecessary… but mine seems to have risen about the same as your picture above.

    I also added a dollop (~1/3c) of plain yogurt. That’s just a personal preference, I like a bit of the sour flavor.

    I’m also glad you recommended the light crust setting.

    Overall, worked great. Thanks!

  7. Adrienne

    I’m really late to the party, but I just tried this in my bread machine that does not have a cake setting. I used the quick bread setting on my Oster, and while it turned out a little dry, it was very good! I’ll be making this again!

  8. Angela

    what are you thoughts about using cake flour instead of all purpose flour?

    1. Marsha Perry

      I think that’s a great idea. Let us know how it works.

  9. Rosemary

    I’ve just got this bread machine which has a cake function. I am totally new to making cakes. What is ‘beaten’ in the case of eggs?

    1. Marsha Perry

      Hi Rosemary, I put the eggs in a measuring cup and beat them for a few seconds with a fork.

  10. Denise

    I have just logged on to your site and think that it is fabulous. Really interested in the pound cake. I’m from Australia but am unsure if US cup sizes are the same as AUS cup sizes. What is All Purpose Flour, we have Plain flour or Self Raising Flour.. Thanks

    1. Marsha Perry

      Hi Denise, Australian cups are slightly larger. One of the US cups is the same as 3/4 cup and 2 tbsp and 1 dsp for you. I’m not sure what Australian flour is like, but here’s an article on the differences in US flour types.

  11. Leeann

    I made this in my Oster using the Quick bread setting and it came out perfect. While it was a little dry when it was warm, it’s less dry the next day after being wrapped in plastic overnight. Dangerous because I keep eating it!!!! I’m planning on making a few batches, halving then freezing and be prepared with some fruit and whipped cream for guests, it will be a hit! Thanks for sharing this.

  12. Janet

    Thanks I made this and did lemon it was great and also made homemade custard to go over it . Thanks for all the bread recipes. Love the bread sticks and pizza and the pepperoni roll . made extra and froze them come out great.

    1. Marsha Perry

      Homemade custard on the pound cake sounds wonderful!! Thanks for the idea.

      I’m so glad you like the pepperoni rolls. I like them and they’re so handy to have in the freezer for a quick meal.

  13. Karl

    Made this today on my Zo on cake setting, added lemon zest and the juice of a half lemon, my son and grandson were the first to try, loved it, I tried it and thought it was pretty good ,very moist, I will make this again and next time make a lemon glaze or somthing for it but this won’t last the nite here it will be chomped fast

  14. Olivia

    I made this cake today and it tasted great but I found some white powder in the cake and when I tasted it, it tasted bad and a bit acidic and I had to spit it out. At first I thought it was baking powder but I have no idea what it tastes like. Now I’m staying away from the cake. Any ways to solve this? Thanks!

    1. Marsha Perry

      You can try sifting the flour and baking powder together.

  15. Richard

    For the Aussies finding this recipe, it worked perfectly using aussie standard measuring cups/spoons and following the recipe exactly as listed except we used 2 teaspoons of vanilla and plain flour. We have two bread machines, the Sunbeam Quantum we used for this has a cake setting which we left unchanged, 1kg setting and medium crust, the other machine (Breville) makes better bread and has jam settings… for our machines we put all the wet ingredients in first then the dry. Both the wife and I loved how the cake turned out, many thanks for sharing the recipe :)

  16. Deborah

    I made this pound cake in my Oster bread machine and boy is it good! Thanks so much for going beyond bread with your recipes. I want to try the cornbread next.

  17. Teri

    Has anyone tried this using freshly milled flour and if so, which grain?

  18. Gypsy

    I made this a few days ago. Taste is good but texture a little dry. What can I do to make it more moist? Also, I could not get it out of the breadmaker pan. But I like that I can make a little cake with little fuss; will make again. Thank you.

  19. Toni

    I made this tonight and it was only 2 inches high. Because it didn’t rise, the butter overpowered everything. Normally, that wouldn’t be a bad thing except that in this case it was too rich and a little greasy for pound cake. I tested my baking powder and it was fresh. I used all purpose flour. I did use almond milk instead of milk. Could that have been my problem? I also used salted organic butter.

    1. Marsha Perry

      Hi Toni, I’m sorry it didn’t turn out. :-( I’m not sure what the problem could be. I use salted butter too. I’ve never used almond milk, but I’ve read that you can substitute almond milk for cow’s milk when baking. While this is a cake that won’t rise as high as bread, it should be higher than two inches. Did you make any other substitutions or changes?

  20. Toni

    I did add 1/2 cup of blueberries that I had dehydrated. I added these at the “add” beep. The almond milk was the only substitution. The taste is good enough that it won’t go to waste and it is good enough to try again. I will use regular milk (low fat) next time. If that doesn’t work, I’ll try cake flour. I love the bread from the Zo!

    1. Marsha Perry

      I wonder if the blueberries absorbed liquid and that’s why it didn’t turn out. Maybe if you soak those in something first to plump them up it might work better. And I’m glad you’re going to give it another try. My bread doesn’t always turn out. I spend a lot of time testing and tweaking recipes. :-)

      1. Toni

        I made another one today. I used fat free milk, half sugar and half Splenda and it turned out great. I also substituted the butter with Smart Blend. I left the blueberries out but I will try it again with blueberries. We have a blueberry u-pick farm so I like to use blueberries. :)

        1. Marsha Perry

          Thanks for letting me know about the diet-friendly alternatives. And blueberries are really tasty!

  21. Elizabeth

    I have an older model Zojirushi with a cake setting. Is it common that all cakes come out dense? Is there a way too make cakes a little lighter?

    1. Marsha Perry

      I’ve wondered about this very thing. The cakes from the bread machine do turn out a little heavy. I think that’s because the machines mix/stir the ingredients for so long. Your machine should be programmable. You could make a program with less stirring, but then you’d run the chance of it not being stirred enough so that the ingredients wouldn’t be combined.

  22. Arlene

    I tried this in my “vintage” Breadman TR444 on light cycle.
    Delicious! Oh, I did use 1/2 white and 1/2 white whole wheat and oil. Awesome!!!
    Thank you!!!

  23. Kerry

    Since it wasn’t mentioned, I used 1 tsp of bread machine yeast making this.

    I also added two tsp of a really good powdered cinnamon. Came out fantastic. This is a keeper!

    1. Marsha Perry

      Hi Kerry, I’m glad you liked it. The next time give it a try without the yeast. You shouldn’t need it with this recipe since you’re using the cake cycle.

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