Servings: 10 | Yield: 1 -8×4 inch loaf pan
For lemon lovers, this One Egg Lemon Pound Cake is the perfect dessert. I assume the One Egg Lemon Pound Cake a little subjective. The lovely texture (not too soft, not too dense), the perfect degree of humidity (not too sticky, never dry), and just the right amount of lemon make this loaf a winner for me.
Why is the pound cake so amazing? Butter, sugar, and flour are the answer, but I am always shocked every time I make it. The most simple ingredients make dessert wonderful. This One Egg Lemon Pound Cake has an outstanding lemon flavor.
2 cups all-purpose flour
2 tsp baking powder
1 cup white sugar
1 tsp salt
½ cup butter
1 cup milk
1 tsp vanilla extract
1 tsp lemon extract
1. Preheat oven 350 degrees F (175 degrees C) grease and flour an 8×4 inch loaf pan.
2. In a large bowl, mix flour, baking powder, sugar, and salt. Cut in butter. Break an egg into a measuring cup, and then fill it to a cup, line with milk. Add to dry ingredients and beat well. Add vanilla and lemon flavoring.
3. Then pour batter into an 8×4 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 30 minutes until a toothpick inserted into the center of the cake comes out clean.
1. This lemon pound cake is gorgeous when it’s frozen. Freeze it all in a freezer jar, or first slice it and freeze. First, slicing means you can take a slice of a whole frozen cake when you feel the need instead of trying to cut/thaw a slice. Simply, place a frozen slice on the counter on a piece of paper towel to thaw a slice, and it’ll be ready to eat within 20-30 minutes. Place on the counter inside the sealed freezer bag to thaw a whole cake until it thawed.
Per Serving: 272 calories; fat 10.4g 16% DV; cholesterol 45mg 15% DV; sodium 413mg 17% DV; protein 4.1g 8% DV; carbohydrates 40.6g 13% DV.
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