One egg lemon pound cake
Enjoy a delicious one-egg lemon pound cake bursting with citrus flavour. Made with just one egg, this moist treat is perfect for any occasion. It’s easy to make and filled with the sunny taste of lemon, perfect for breakfast or a snack. Say hello to your new favourite lemon dessert!
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Expert Tips
- Ensure the egg and sugar mixture is beaten until light and fluffy for a tender texture.
- Use fresh lemon zest for the best citrus taste.
- Be careful not to overmix the batter once the dry ingredients are added to avoid a dense cake.
Ingredients to make lemon pound cake
For the best results when making one egg lemon pound cake:
- Ensure the egg is at room temperature to help it mix evenly with other ingredients.
- Use sugar for optimal sweetness and texture.
- Squeeze fresh lemon juice for a vibrant citrus taste.
- Use a neutral-flavoured oil like vegetable or canola to avoid overpowering the lemon taste.
- Whole milk is preferred for richness, but you can use any milk you have available.
- Use pure vanilla essence for the best taste.
- Sift the flour to remove any lumps and aerate it for a lighter texture.
- Use fresh baking powder for optimal rising.
- Add a pinch of salt to balance the sweetness.
Mix the ingredients until just combined to avoid overmixing, which can result in a dense cake.
Substitutions
For substitutions in the one egg lemon pound cake recipe:
- Egg: Substitute with 1/4 cup of unsweetened applesauce or mashed banana for moisture.
- Sugar: Replace with an equal amount of coconut sugar, honey, or maple syrup for sweetness.
- Lemon Juice: Use lime juice or orange juice for a different citrus hint.
- Oil: Swap with melted butter, melted coconut oil, or applesauce for a healthier option.
- Milk: Substitute with almond milk, soy milk, or coconut milk for a dairy-free alternative.
- Vanilla Essence: Use almond extract, maple extract, or coconut extract for a different aroma.
- Flour: Replace with whole wheat flour or gluten-free flour blend for dietary restrictions.
- Baking Powder: Use baking soda mixed with lemon juice or vinegar for leavening.
- Salt: Omit if desired or replace with a pinch of sea salt or kosher salt.
Equipment
For this recipe, you’ll need:
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Small loaf pan (11cm x 17.5cm) or small panibois
- Parchment paper
- Oven
Variations
Here are some variations you can try with this recipe:
- Lemon Glaze: Drizzle the cooled cake with a simple lemon glaze made with powdered sugar and lemon juice for extra tanginess.
- Blueberry Lemon Pound Cake: Fold in fresh or frozen blueberries into the batter before baking for bursts of fruity flavour.
- Coconut Lemon Pound Cake: Add shredded coconut to the batter for a tropical twist, perfect for summer.
Feel free to get creative and customize this recipe to your taste preferences!
Storage and leftovers
Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. Alternatively, refrigerate for up to 1 week.
Leftovers: Enjoy leftover cake slices as a quick snack or dessert. To refresh, briefly microwave individual slices or toast them lightly before serving.
Looking for more? Check out these Easy Desert Recipes!
FAQs
Yes, lime, orange, or mixed citrus fruits can be used as substitutes for lemon. Each will give a slightly different flavor, with lime offering a zestier kick and orange bringing a sweeter note to the cake.
To keep your lemon pound cake moist and tender, make sure to use room-temperature ingredients. Cream the butter and sugar thoroughly to aerate the batter, and avoid overmixing once the dry ingredients are added. This helps keep the cake light and airy.
A sunken center in your lemon pound cake may result from overmixing, underbaking, or opening the oven door too soon. To prevent this, ensure accurate measurements and maintain the correct oven temperature throughout baking.
Yes, you can bake your One Egg Lemon Pound Cake in a loaf pan. Just adjust the baking time by checking the cake for doneness about 10-15 minutes earlier than the original recipe. The loaf pan will affect how quickly the cake cooks.
To add an extra tangy kick to your lemon glaze, use fresh lemon juice and zest. You can also add a bit more zest or a pinch of citric acid for an additional burst of citrus flavor.
One egg lemon pound cake
Ingredients
- 1 medium or large egg at room temperature
- 1/2 cup 100 grams of white sugar
- 1/4 tsp lemon juice just few drops
- 1/3 rd cup 80 ml sunflower oil
- 1/3 rd cup 80 ml whole milk
- 1 tsp vanilla essence
- 1 cup 120 grams all purpose flour
- 1 tsp baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 180°C/375°F or 160°C/320°F for a fan oven.
- Prepare a small panibois or a loaf pan (11cm x 17.5cm) by buttering and lining the tin base with a rectangle of parchment paper.
- In a bowl, mix the flour, baking powder, and salt. Set aside.
- In another bowl, beat the egg with sugar using a balloon whisk until light and fluffy.
- Add the oil, vanilla, and lemon essence, and stir well.
- Using a wooden spoon or spatula, fold the dry ingredients into the mixture until well combined. Then, add the milk and mix until fully incorporated into the batter.
- Bake in the preheated oven for 25 to 30 minutes, or until a skewer or cake tester comes out clean.
- Once baked, remove the cake from the oven and let it cool. Then, remove it from the tin and place it on a cooling rack.
- Enjoy with a cup of coffee or tea!
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Lemon anything and I’m sold! Love this cake
Growing up in South America, we had a similar cake called “Panque” that was always store-bought. Seeing this recipe sparked a wave of nostalgia, and I had to try it at home. Not only did it taste absolutely delicious, but the ease of making it myself added a whole new layer of appreciation. I love anything Lemons so that was a nice touch too. It truly captured the essence of the Panque I remember, but with a fresh, homemade touch. Thank you for this wonderful recipe!
This lemon pound cake was excellent for our coffee brunch this week! Soft and sweet it was perfect!
Lemon desserts are my absolute favourite, and this delicious cake is perfection. I just collected a basket of lemons from our tree, and this was my first baking project. It is lovely served with a cup of tea or coffee on the side 🙂
I love all things lemon and this hits the spot! Especially with the lemon glaze!
I love a good pound cake and this turned out really good. Kids even asked for some to be packed for school lunch. Winner!
This is a delicious pound cake with a tender texture. It was very easy to make and the lemon and vanilla essence combination was lovely.
For the love of all pound cakes, this lemon pound cake is PERFECTION!!!
This cake was so yummy and moist! This is the easiest recipe for a sweet treat.
I love this cake and add the lemon glaze! Thank you!
Great recipe! This pound cake had the perfect texture and the flavour was amazing. Love that bit of brightness the lemon brings.