This famous one-egg lemon pound cake is a grandma-approved, old-fashioned recipe that's stood the test of time! With just 1 egg, it's the best easy sponge cake for busy bakers-moist, zesty, and ready in 30 minutes.
Bursting with bright citrus flavour, this simple homemade dessert is perfect for breakfast, tea time, or a light snack. (No mixer needed!) You can also give this a try, my lemon drizzle cake with cheese frosting.
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: my tasty carrot banana bread, Raspberry and Coconut Cake or Lemon Layer Cake with Cream Cheese Frosting.
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💗 Why This Recipe Works
✅ Only 1 egg needed - Budget-friendly & simple!
✅ Tastes like grandma's kitchen - A classic 1-egg sponge cake (just like the UK-style tea cakes!
✅ Moist & tender crumb - No dry cake here! Just like my spiced maple walnut banana bread with cinnamon, which I am sure you will love over morning coffee.
✅ Quick 30-minute bake - Perfect for last-minute cravings.
✅ Easy substitutions - Adapt for dietary needs (vegan, gluten-free).
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
- Ensure the egg is at room temperature to help it mix evenly with other ingredients.
- Use a neutral-flavoured oil, such as vegetable or canola, to avoid overpowering the lemon flavour.
- Whole milk is preferred, but you can use any milk you have available.
- Sift the flour to remove any lumps and aerate it for a lighter texture.
💡 Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet!
♻️ Substitutions
- Egg: Substitute with ¼ cup of unsweetened applesauce or mashed banana for moisture.
- Sugar: Replace with an equal amount of coconut sugar, honey, or maple syrup.
- Lemon Juice: Use lime juice or orange juice.
- 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.
- 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.
🔄 Variations
- Lemon Glaze: Drizzle the cooled cake with a simple lemon glaze made with powdered sugar and lemon juice for extra tanginess.
- Go ahead and top your cake with this tangy, creamy yogurt frosting. It's a healthier alternative to traditional frosting, which often uses butter and a lot more sugar.
- Blueberry Lemon Pound Cake: Fold in ½ cup blueberries, fresh or frozen, into the batter before baking.
- Coconut Lemon Pound Cake: Add ¼ cup shredded coconut to the batter, perfect for summer.
- Lemon Poppy Seed - Mix in 1 tablespoon poppy seeds.
- Love 1-egg cakes? Try these twists!
- For a fluffier 1-egg sponge cake, separate the egg and fold in whipped whites.
- Swap lemon for vanilla to make a classic 1-egg cake recipe.
💭 Expert Tips
- Room-temperature egg = smoother batter.
- Fresh lemon zest = stronger citrus flavour.
- Don't overbake - Check at 25 min!
- Glaze while warm - For extra moisture.
- For a taller rise (like a traditional sponge cake), use a 6-inch round pan instead of a loaf tin.
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.
Looking for more? Check out these Easy Desert Recipes!
❓ One Egg Lemon Pound Cake FAQs
This recipe is a cross between a lemon pound cake and a light UK-style sponge cake. For a fluffier texture, beat the egg + sugar until ribbon-like.
To keep your lemon pound cake moist and tender, make sure to use room-temperature ingredients. Cream the eggs and sugar thoroughly to aerate the batter, and avoid overmixing once the dry ingredients are added. This helps keep the cake light and airy.
Only if storing beyond 3 days. Refrigeration dries out cakes! Instead, wrap tightly in cling film and keep at room temperature. For longer storage, freeze slices (up to 3 months).
All-purpose flour works perfectly. For a lighter crumb (like a sponge cake), replace 25% with cake flour. Self-raising flour isn't recommended here-it can make the cake rise too quickly and collapse. A sunken centre in your lemon pound cake may result from overmixing, underbaking, or opening the oven door too soon.
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.
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📖 Recipe
One egg lemon pound cake
Equipment
- Whisk or electric mixer
- Measuring cups and spoons
- Small loaf pan (11cm x 17.5cm) or small panibois
Ingredients
- 1 large egg room temperature
- ½ cup white sugar
- ½ teaspoon lemon juice just few drops
- ⅓ cup sunflower/vegetable oil
- ⅓ cup whole milk
- 1 teaspoon vanilla essence
- 1 cup all-purpose flour
- 1 teaspoon 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.1 cup all-purpose flour, 1 teaspoon baking powder, 1 pinch salt
- In another bowl, beat the egg with sugar using a balloon whisk until light and fluffy.1 large egg, ½ cup white sugar
- Add the oil, vanilla, and lemon juice, and stir well.½ teaspoon lemon juice, ⅓ cup sunflower/vegetable oil, 1 teaspoon vanilla essence
- 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.⅓ cup whole milk
- 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!
Video
Notes
- Let the cake cool completely before slicing to keep it from crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Add extra lemon zest or a drizzle of lemon glaze for a stronger citrus taste.
- Mix in poppy seeds, blueberries, or white chocolate chips for a fun twist.
- For a softer texture, use cake flour instead of all-purpose flour.
- Serve with whipped cream, fresh berries, or a scoop of vanilla ice cream for a simple dessert.
Raz says
made this one egg lemon pound cake and it’s absolutely delicious! 🍋🍰 So soft, moist, and full of zesty lemon flavor. I love how simple and budget-friendly it is with just one egg—definitely making it again!
Rey says
Make this for the second time and it turns out perfect, very easy to follow, thanks!