The One Egg Lemon Pound Cake is proof that baking magic doesn’t require a mile-long ingredient list. With just one egg and a handful of pantry staples, you can whip up a golden, lemon-kissed loaf that’s soft on the inside and crisp around the edges. It’s the perfect balance of buttery richness and bright citrus, all wrapped into one cozy cake.
Perfect for weekday baking or a lazy Sunday brunch, this loaf is as versatile as it is delicious. Pair it with tea, top it with berries, or drizzle with a lemon glaze for an extra zing. It’s the kind of recipe that feels like a warm hug from grandma—simple, nostalgic, and impossible to resist.
Full Recipe:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 cup white sugar
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1 teaspoon salt
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½ cup butter (cold, cubed)
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1 egg
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Milk (enough to fill a 1-cup measure with the egg)
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1 teaspoon vanilla extract
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1 teaspoon lemon extract
Directions:
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Preheat your oven to 350°F (175°C). Grease and flour an 8×4 inch loaf pan.
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In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
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Cut the butter into the flour mixture using a pastry cutter or fork until the texture resembles coarse crumbs.
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Crack the egg into a measuring cup and add milk to reach the 1-cup line.
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Pour the milk and egg mixture into the dry ingredients and mix until smooth.
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Stir in the vanilla and lemon extracts until evenly incorporated.
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Pour the batter into the prepared loaf pan.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 272 kcal | Servings: 10 slices
A Nostalgic Classic: The Beauty of One Egg Lemon Pound Cake
The One Egg Lemon Pound Cake is more than just a sweet treat—it’s a testament to the elegance of simplicity in baking. This old-fashioned dessert has stood the test of time, passed down through generations, often scribbled on yellowed recipe cards or shared in quiet family kitchens. What makes this cake so special is how effortlessly it transforms minimal ingredients into something utterly delicious. With just a single egg and a few pantry staples, you can create a soft, tender loaf bursting with the brightness of lemon and the comforting richness of butter.
Why Simplicity Matters in Baking
In an era where cakes are topped with extravagant buttercream towers and adorned with gold flakes, there’s something grounding about a recipe that only needs one egg and no more than a bowl or two. The One Egg Lemon Pound Cake is ideal for beginner bakers, budget-conscious cooks, and anyone who wants a quick win in the kitchen. You don’t need fancy tools or ingredients; just a mixing bowl, a loaf pan, and a few basic items from your pantry and fridge.
This cake shines because of its simplicity. The ingredients combine easily, the preparation time is short, and the result is a golden, dense-yet-soft loaf with a fine crumb that’s perfect for slicing. It’s the kind of cake that doesn’t need frosting—though it welcomes a lemon glaze or a dusting of powdered sugar with open arms.
The Allure of Lemon in Desserts
Lemon is one of those ingredients that brings freshness to everything it touches. In this cake, it cuts through the richness of butter and sugar, lifting the flavor and making each bite feel lighter. Unlike heavier desserts, this cake is tangy and refreshing, ideal for springtime tea parties, summer picnics, or cozy afternoons with a hot cup of tea.
The lemon extract offers a concentrated citrus flavor, but many bakers enhance it with lemon zest or even a splash of fresh lemon juice. These additions boost the natural brightness of the cake, making it taste homemade and deeply comforting. A thin lemon glaze or syrup brushed over the warm cake can elevate it even more—adding a beautiful shine and a bit of tartness that balances the sweetness.
The History and Evolution of Pound Cake
The term “pound cake” dates back to the 1700s, when traditional recipes called for a pound each of flour, sugar, butter, and eggs. Over time, the original ratios have been modified to create lighter, more manageable cakes while still maintaining the richness and dense texture that defines a pound cake.
The One Egg Lemon Pound Cake is a more economical and contemporary take on the classic. It’s scaled down for smaller households and modern appetites, yet it retains the integrity of the traditional cake. While the original version was sometimes dry or overly heavy, this recipe is moist, fragrant, and far from boring. It reflects a shift toward practicality in home baking, especially during times when ingredients were limited—such as the Great Depression or wartime shortages.
Ideal Occasions for Serving This Cake
This loaf is one of the most versatile cakes you can bake. It’s suitable for a wide range of occasions:
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Afternoon Tea: Served in thin slices alongside hot tea or coffee, it makes a delightful treat.
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Dessert for Gatherings: Add a dollop of whipped cream, fresh berries, or a light glaze to dress it up.
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Quick Bake for Unexpected Guests: The ingredients are usually already in the pantry, and it comes together quickly.
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Holiday Gift: Wrapped in parchment paper and twine, a lemon pound cake loaf is a lovely homemade gift.
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Weeknight Treat: Perfect for those mid-week cravings without the hassle of a complicated dessert.
Because it stores well and doesn’t dry out easily, this cake can be made a day ahead and even improves in flavor after resting overnight.
Storage and Make-Ahead Tips
One of the most practical features of the One Egg Lemon Pound Cake is its shelf life. When properly stored in an airtight container or tightly wrapped in plastic wrap, it can last for up to 4 days at room temperature. It can also be refrigerated for a week or frozen for up to 3 months. When freezing, wrap the loaf in plastic and then foil to preserve its moisture and flavor. Thaw it at room temperature or gently reheat slices in the microwave for that fresh-from-the-oven feel.
This makes it ideal for meal prepping, gifting, or simply ensuring you always have something sweet to reach for without daily baking.
Customizing the Recipe: Easy Variations
Although the original version is delicious as is, the One Egg Lemon Pound Cake is also a great base for experimentation. Here are some ways you can switch things up while keeping the heart of the recipe intact:
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Add Poppy Seeds: Lemon and poppy seed are a classic pairing, offering a bit of crunch and visual appeal.
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Incorporate Berries: Blueberries or raspberries can be folded into the batter for added moisture and flavor.
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Use Yogurt or Buttermilk: Substituting part of the milk with yogurt or buttermilk gives the cake a slight tang and extra tenderness.
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Top with a Lemon Glaze: A simple mix of powdered sugar and lemon juice poured over the cooled cake creates a beautiful finish.
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Infuse with Herbs: For a more modern twist, try adding a touch of thyme or rosemary to the batter.
These variations allow you to personalize the cake depending on your mood or the season, making it feel fresh every time you bake it.
Common Questions About This Cake
Can I use fresh lemon juice instead of lemon extract?
Yes! While lemon extract is more concentrated, fresh lemon juice works well too. Consider pairing it with lemon zest for a more pronounced flavor.
Why does it only use one egg?
The one-egg design makes this recipe cost-effective and accessible. The structure of the cake relies on the balance of flour, butter, and milk rather than a high egg content.
Can I double the recipe?
Absolutely. If you’re baking for a crowd or want two loaves, simply double the ingredients and bake in two loaf pans. Keep an eye on baking time—larger cakes may need a few extra minutes.
Is this cake dense or fluffy?
This loaf falls somewhere in between. It has the density you’d expect from a pound cake, but it’s lighter than the traditional version thanks to the milk and the creaming or cutting method used for the butter.
Conclusion: A Timeless Treat That Brings Comfort
The One Egg Lemon Pound Cake is a perfect blend of nostalgia and practicality. It doesn’t rely on fancy techniques or expensive ingredients. Instead, it delivers everything a good homemade cake should: comfort, flavor, and a little joy in every bite. Whether you’re a seasoned baker or just beginning your journey, this recipe is a must-have in your collection.
What makes it stand out isn’t just how easy it is to make—but how it feels like a warm hug from the past. It reminds us that some of the best recipes are also the simplest, created not in professional kitchens but in the heart of the home. This cake’s enduring popularity proves that when done right, even a humble one-egg recipe can create something truly extraordinary.