One Egg Lemon Pound Cake

One Egg Lemon Pound Cake

126 Reviews 5 Pics
Kimberley
Recipe by  Kimberley

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 8x4 inch loaf pan

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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.

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Reviews (126)

Rate This Recipe
MODESTYPAL
101

MODESTYPAL

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
54

COOKINKIWI

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
29

myrecipes

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!

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Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

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