3 large eggs, beaten
1/2 cup (1 stick) butter, melted (and cooled) 1/3 cup milk
2 tablespoons lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 cup granulated sugar
2 tablespoons lemon zest
For the Lemon Glaze:
(I usually leave this cake plain with no glaze...)
1/2 cup powdered sugar
1 tablespoon lemon juice
INSTRUCTIONS
Add cake ingredients to bread machine in order recommended by
manufacturer, or follow the order in the ingredient list.
Select the setting on your bread machine for non-yeasted breads
(cake). (Check the manual if you aren't sure which one to use.)
Choose "medium" crust, if your machine has a crust setting.
Then, hit "start."
When the "add ingredients" beep chimes, after the first mixing, open
the lid, and use a rubber spatula to scrape down any flour on the
sides of the pan. Then, close the lid, and allow the machine to
continue.
Once the cake is done, open the lid, and remove the bread pan with
pot holders. Allow it to cool for 10 minutes.
Then, turn the pan upside down, and carefully shake the cake out.
Allow the cake cool completely.
While you're waiting for the cake to finish cooling, make the lemon
glaze if using, by stirring the powdered sugar and lemon juice
together, until smooth.
