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Lemon Cake Bread Machine Recipe

Need a quick dessert for unexpected dinner guests? This one bakes while you eat. Serve with fruit or ice cream.
Course Dessert
Author Donna Washburn & Heather Butt

Ingredients

Lemon Cake

  • 1 package 18 oz/510 g yellow, golden 1
  • or lemon pudding cake mix
  • 1 cup water 250 mL
  • 3 eggs lightly beaten 3
  • 1 ⁄3 cup vegetable oil 75 mL
  • 1 tbsp freshly squeezed lemon juice 15 mL
  • 2 tsp grated lemon zest 10 mL

Lemon Syrup

  • 1 ⁄2 cup granulated sugar 125 mL
  • 3 tbsp freshly squeezed lemon juice 45 mL

Instructions

  1. Measure cake ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Cake Cycle.
  2. Halfway through mixing time, using a rubber spatula, scrape down sides of baking pan and kneading blade.
  3. When signal sounds indicating the end of cycle, test for doneness with a wooden skewer. If ready, remove baking pan from bread machine. If not, keep in bread machine on Keep Warm Cycle for 10 to 30 minutes or on Bake Cycle until baked.
  4. Syrup: In a small saucepan over low heat, combine sugar and lemon juice. Heat, stirring constantly, until sugar is dissolved.
  5. With a long wooden skewer, poke several holes through the cake as soon as it is removed from the bread machine. Spoon warm syrup over the hot cake. Set baking pan on a cooling rack for 30 minutes. Turn cake out onto a serving plate and set aside to cool completely.