One egg lemon pound cake

5 from 14 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 402kcal

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!

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.