Place ingredients (but baking powder into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients).
Carefully insert bread pan into Bread Maker and gently close the lid.
Plug the power cord into a wall outlet. Select “Cake” * bread setting.You cannot use the “Crust Colour” and “size” buttons.
Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer"
After 6 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
When the bread machine beeps during the kneading cycle, raise the lid and carefully pour the baking powder into the Baking Pan. CAUTION: It is important to avoid spilling ingredients into the oven chamber.
Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
When the baking cycle is complete, press the stop button and unplug the breadmaker.
Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
Use non-stick Spatula to gently loosen the sides of the bread from the pan.
Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
Cool for about 10-15 minutes before slicing.
To make perfect slices every time use this Bread Slicer.
Mix lemon juice and lemon zest with confectioners' sugar*. Pour on the cake while it’s still warm. After you have removed it from the pan.
*Many bread machines have a “Cake” Setting although be careful, sometimes it’s referred to as a “Batter” setting. Without a “Cake” or a “Batter” setting, you can still use the bread machine to make cakes. Cakes are the same as quick/rapid bread, as they don’t have yeast in the recipe. They usually have baking powder and/or baking soda so the cake will rise in the oven. Most bread makers also have a ”bake” cycle.Depending on your machine, use either the “Cake” (the best option) or “Quick/rapid bread” or “Batter” or “Pasta dough” or “bake” setting.
The “Quick/rapid bread” and the dedicated “Cake” setting will mix your batter and bake your cake from start to finish in the bread machine.
The “batter” setting, like the “Pasta dough” setting will prepare your cake batter but you must pour it into a baking pan to finish it in the oven. The typical oven setting is 350-425°F (180-220°C) for 45 minutes but you need to insert a knife or wooden skewer into the center of the bread to make sure it’s done. If it comes out wet add another 10 minutes.
The “bake” feature, is essentially where you mix the ingredients by hand prior to putting them in the bread pan. You can then manually set the program for your desired length of time.
Caution: One thing to avoid is lifting or dropping the lid while your cake is baking in the machine. We often open the lid to check progress on a loaf of bread with no problems, but cakes are fussy and can fall if exposed to cooler temperatures or vibration at the wrong time.Here are some tips for successful baking in your bread maker:
Check the mixture is blended. About 6 minutes into the mixing part of the cake cycle, open the lid and make sure there are no stray lumps of flour or butter clinging to the sides of the pan. Scrape everything in using a silicone spatula.
Cold butter may not be properly incorporated, so make sure it’s really soft when it goes in (or melted). Recipes that call for oil are better in this respect, as they’ll ensure good fat distribution.
Don’t use your regular bread flour to make cakes – it’s got too much gluten, which will produce a tough batter. Choose all-purpose or cake flour (follow the recipe).
To check for doneness, stick a skewer into the cake – it’s ready when it comes out clean.
To add richness to the finished cake, spike holes all over with a skewer, and pour over a glaze
Check more info about the Cake setting.** Powdered sugar, also called confectioners' sugar, icing sugar, and icing cakeZesting is easy to do if you buy a “zester,” but if you don’t have one you’ll have cut the top skin of the lemon off very thinly and then julienne or slice it very thin. Zesting is all about getting only the top layer of the lemon skin which has the most oils and intense lemon flavour.You’ll then have to juice the lemon. If you have a lemon juicer that’s easy to do but the seeds have to be removed. You can also squeeze the lemon into your hands and allow your fingers to catch the seeds.You may also make this cake without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased cake pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers at 95°C/205°F on an instant-read thermometer. Remove the cake from the oven, remove it from the pan, and cool it on a wire rack.
*“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf