One Egg Lemon Pound Cake

One Egg Lemon Pound Cake

131
Kimberley 0

"My Grandmother used to make this and it quickly became a household favorite."

Ingredients {{adjustedServings}} servings 272 cals

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C) grease and flour an 8x4 inch loaf pan.
  2. In a large bowl, mix flour, baking powder, sugar and salt. Cut in butter. Break 1 egg into a measuring cup and then fill to the 1 cup line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring.
  3. Pour batter into an 8x4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted into the center of cake comes out clean.
Tips & Tricks
Tanya’s Date Cake

See how a delicious date cake brings a brother and sister together.

Banana Cake VI

Discover the simple secret to super-moist banana cake.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 131

  1. 147 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MODESTYPAL
9/25/2003

This recipe was incredibly simple. I added a lemon syrup made of 1/4 c lemon juice and 1/4 c of sugar. Placed on low heat until sugar dissolves and pour over cake. I also added a lemon glaze made of 1 c confectioner's sugar (sifted) 1 3/4 Tbs of lemon juice whipped together until smooth, and poured over a completely cooled cake. It was outstanding. Thank you for the recipe.

COOKINKIWI
5/19/2008

This recipe makes an excellent pound cake in my estimation...there's just not enough lemon flavour to justify its name. That's the only reason for four stars instead of 5. I added lemon zest to the batter; then drizzled a lemon juice/sugar solution over the fresh-out-of-the-oven cake and the lemon flavour was still very subtle. However, that being said, this is still an excellent pound cake and I won't hesitate to use this recipe again. By the way, I didn't cut in the butter as per instructions. I creamed the butter with sugar & egg, added the extracts, then added the dry ingredients alternately with the milk. Took about 50 minutes until done.

myrecipes
5/3/2010

This recipe has compelled me to write a review! Do not make this cake. I did not care for this recipe. And if I could have given it a negative star I would have. It took over an hour and a half to cook, not 30 minutes. The crumb was uneven in many places as well as flavors. And of course the crust was hard as a rock, but amazingly despite the 1hr 45 min cooking time , the inside was moist. I was forced to make a glaze because the cake isn't sweet enough. The Glazed Lemon Bundt Cake is much better. All that said... I wish people on this site would rate recipes only if they've actually used it as is. Frankly I am tired of people listing the dozen or so changes that they make to a recipe then giving it 4 or 5 stars!