One egg lemon pound cake

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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!

one-egg lemon pound cake

In just 30 minutes, I can make a delicious cake for my family with ingredients I control. Sharing homemade food creates special memories that last.


If you enjoyed this recipe, I’m sure you’ll love these too: Vegan Carrot Cake Banana Bread, Raspberry and Coconut Cake or Lemon Layer Cake with Cream Cheese Frosting.

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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.


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.

slice of one-egg lemon pound cake


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.

one-egg lemon pound cake


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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Here are some variations you can try with this recipe:

  1. Lemon Glaze: Drizzle the cooled cake with a simple lemon glaze made with powdered sugar and lemon juice for extra tanginess.
  2. Blueberry Lemon Pound Cake: Fold in fresh or frozen blueberries into the batter before baking for bursts of fruity flavour.
  3. 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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one-egg lemon pound cake

One egg lemon pound cake

Try this one-egg lemon pound cake for a burst of tangy flavor. Moist and tender, it's perfect with tea or coffee for any occasion!
5 from 11 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4
Calories 398 kcal


  • 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


  • 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!


Keyword pound cake

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