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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.

BTW – I made this with a two-pound machine.

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


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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

      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?


    1. Marsha

      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. 😎

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


        1. Marsha

          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!


          2. Marsha

            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

      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

      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

      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

      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

      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

      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

      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

      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

          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

      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

      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.

  24. wendy jones

    Was searching the web when I ran across your wonderful recipes! Made the pound cake for after school snack it was half gone by dinner since that was a success made corn bread to go with dinner and another loaf of pound cake for dessert! Can’t wait to try more!

  25. Rosalee

    I love baking cakes, but always from scratch. I have had my bread machine for about 6 months and absolutely love it!. This is the first time I tried a cake and it turned out fine …and yummy. For those who say it came out rather dry, I substituted 1/2 the butter with extra virgin olive oil and it was wonderfully moist. That is a good tip to keep in mind for general baking…if you are worried about dry baked goods, add a little olive oil!
    Thanks for the recipe, it was fun making a cake in the bread machine 🙂

  26. Angela

    I have tried this recipe three times on the quick bread cycle. The first time, I did it on the light quick bread cycle and it was raw in the middle. The next time I used the dark quick bread cycle and added some glazed cherries and it was perfect. I have made it twice now on the dark quick bread cycle and it has turned out well. It is a really good tasting cake and I have made some Bird’s custard to go with it, yummy! I think I might try a chocolate cake next time.

  27. Pris

    I made it. I flavor was GREAT but it came out soooooooooooo dry! What can I do?

  28. Deborah

    Trying this today. Seemed like a lot of baking powder but trying as written. Only change I made was to add a splash of almond and used buttermilk in place of sweet milk hoping for a little tang. Using new Oster with cake setting. Fingers crossed, hubby isn’t into anything very sweet.

    1. Marsha

      Sounds yummy. Let me know how it turns out.

  29. esther

    I was wondering, what do i do if i don’t have a zojirushi but mine has a bake cycle?

    1. Marsha

      Hi Esther, Any cake/quick bread sort of setting should work with this.

      1. esther

        Thank you for the help!

  30. sab

    I used cinnamon instead of vanilla. And made in my Oster machine. It was raw in the middle then i did it again on bake. Came out great!
    Thank you.

  31. John Ehring

    Today I made the pound cake according to your recipe and using the quick cycle. It turned out delicious. Where the machine called for water and the recipe called for milk, I mixed the milk and eggs together and beat them with a fork. I also added craisins when the machine indicated “add”. Thank you for the recipe. One other comment, I stopped the process 10 minutes before the time called for as the cake started to get darker than I wanted it. I had put it on the light cycle. Jack

  32. Tanya

    I added
    180g Grated brown & white chocolate
    A few whole squares of Lindt.
    A dessert spoon of cacao powder.
    A handful of glace cherries.
    And changed to half a cup of milk.

    It was amazing, possibly the tastiest cake I have ever made.
    Thank you for sharing your recipes 😀

    1. Marsha

      That sounds great!! Thanks to you for sharing what you did with the recipe.

  33. Anna

    I’m gonna try this on the weekend and use bread flour….I want to make you’re Apple Sauce bread first…..

  34. Aggie

    I made this in my bb-pac20 and it keeps collapsing. Any suggestions? I am at 6000 feet not sure if that matters…

    1. Marsha

      Hi Aggie, You might try cutting back on the baking powder by 1/2 teaspoon. That might help.

    2. Sandie Bell

      Hi Marsha –

      You asked for input if anyone tried your recipe using a Quick setting. I have a Hamilton Beach Bread Machine and it has both a Cake and a Quick setting. I used the Quick setting with light crust, and this came out very good. I think i will try the cake setting next time, just for comparison. The main difference in the two cycles is a lot more mixing, and a lot more “rise” time. There is only a 10 min. difference in baking time. Bake is 1 hr. 20 min. and Quick is 1 hour 10 min. I think a little more mixing might be better, but overall very good!

      1. Marsha

        Thanks so much for letting us know how this turned out!

  35. Sandie Bell

    Hi Aggie – I used to live at 4800′ and we had to make adjustments in our baking ingredients and baking time as well. You might try Googling “high altitude baking adjustments” for some additional help.

  36. Bethany

    I used this recipe using a Sunbeam bread maker. I used the “Bake” setting or #12 after mixing well in a separate bowl. I baked for 70 minutes (it only bakes for 60 minutes on #12, so I unplugged it and put it back on #12 for an additional 10 minutes)

    I also used half the sugar and half granulated stevia. And I used becel instead of butter.

    Turned out so great!

    I served it with a dollop of light nutriwhip. Family loved it!

    1. Bethany

      I also sprayed the bread maker pan with vegetable spray.

  37. Timaree

    I don’t live at high altitudes but my cake completely caved in. It looks like a volcano crater! I wonder what happened. It’s my first use of my Zo and I feel sad. I’ll try it again with less baking powder. I don’t know what else to change.

    1. Timaree

      I figured it out. Your recipe was for the 2 lb. loaf and I have a 1 lb. loaf machine. I cut the ingredients in half referring to my cookbook that came with the machine and now I have a delicious pound cake. I went for the traditional flavor and added a little over 1/4 tsp. mace.

      1. Marsha

        Yay! I’m glad it worked out!

  38. Mark

    I tried the Quick Bread setting to mix and cook my pound cake and it worked great

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