One Egg Lemon Pound Cake

One Egg Lemon Pound Cake

132

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

servings 272 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 413 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

132
  1. 148 Ratings

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Most helpful positive review

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 mad...

Most helpful critical review

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 hal...

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 mad...

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...

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 hal...

This recipe works best for muffins! I used the same ingredients, but first mixed the flour, b.powder & salt. Then, separately, I creamed the sugar and butter and added the rest of the ingredient...

This cake is really spongy and moist. I used cake flour instead and it turned out just sooo delicious. I baked it for 55 minutes but it didn't matter. My boyfriend is a picky cake eater, but he ...

I think that you might have been using a convection oven because I had to bake this cake for at least 1 hour. I added a little more lemon than the recipe calls for and it turned out fantastic!! ...

Great texture and VERY easy to make. I also used 1 1/2 recipe to fill a 9x5 loaf pan and it baked about 70 minutes. I found it had a little too much salt and would have liked more lemon flavor....

I added lemon zest and juice from one lemon as other reviewers did, which punched up the flavor considerably. However this loaf took MUCH longer than 1/2 hr to cook, more like an hour. It rose...

i had to double the recpie.I also used orange zest+juice instead of lemons and also made an orange syrup.It was awesome I'm going to make a blood orange+ a grapefruit one eventually...but next i...