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!
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!