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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

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

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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!

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