Why You’ll Love this Zesty One-Egg Lemon Pound Cake
Simplicity is the secret to this Zesty One-Egg Lemon Pound Cake, a recipe that’ll brighten your day with minimal fuss. With just one egg and standard pantry ingredients, you’re minutes away from a moist, tangy treat that’s perfect for breakfast or afternoon tea.
I’m obsessed with how the lemon extract cuts through the richness, giving that invigorating citrus punch we all crave. Don’t you love when something so easy tastes so impressive? The tender crumb and subtle sweetness make it versatile enough for any occasion. A slice toasted with butter? Heaven on a plate.
What Ingredients are in Zesty One-Egg Lemon Pound Cake?
This delightful Lemon Pound Cake requires just a handful of pantry staples, making it perfect for those last-minute baking urges that hit without warning.
The beauty of this recipe lies in its simplicity—just one egg does the trick, while the combination of vanilla and lemon extracts creates that perfect balance of warmth and zesty brightness. Who knew something so straightforward could taste so sophisticated?
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 cup white sugar
- 1 teaspoon salt
- ½ cup butter
- 1 egg
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
The quality of your extracts really matters in this recipe, so I recommend using the best lemon extract you can find—it’s where most of that sunny citrus flavor comes from.
Room temperature ingredients blend more smoothly, so try to plan ahead and let your butter, egg, and milk sit out for about 30 minutes before starting.
And honestly, while the recipe doesn’t call for it, a bit of fresh lemon zest would take this pound cake to the next level if you happen to have a lemon sitting around. Just a thought from someone who can never resist amping up the citrus factor.
How to Make this Zesty One-Egg Lemon Pound Cake
Making this lemon pound cake couldn’t be simpler, and the process follows the classic “mix dry, mix wet, combine” method that’s foolproof even for novice bakers. Start by preheating your oven to 350°F and preparing your 8×4 inch loaf pan with a light coating of butter and flour, or use parchment paper if you’re worried about sticking.
In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt until well combined—this guarantees your leavening agent is evenly distributed throughout.
In a separate larger bowl, cream together the ½ cup of butter and 1 cup of white sugar until the mixture becomes light and fluffy, about 3-4 minutes with an electric mixer (or a bit longer by hand if you’re looking for an arm workout).
Add the single egg and beat until fully incorporated, then stir in 1 teaspoon each of vanilla and lemon extracts. The batter might look a little curdled at this stage, but don’t worry, that’s perfectly normal.
Gradually add your dry ingredients to the wet mixture, alternating with the 1 cup of milk, beginning and ending with the flour mixture. This alternating method prevents overmixing and keeps your cake tender.
Pour the batter into your prepared pan, smoothing the top with a spatula for even baking. The cake needs about 45-50 minutes in the oven, but start checking at the 40-minute mark by inserting a toothpick into the center—it should come out clean or with just a few moist crumbs when done.
Let the pound cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
For an extra burst of lemony goodness, you could brush the warm cake with a simple lemon glaze made from powdered sugar and fresh lemon juice. The tangy sweetness seeps into the cake, creating pockets of bright flavor that complement the more subtle lemon notes in the cake itself.
Zesty One-Egg Lemon Pound Cake Substitutions and Variations
While the basic recipe creates a delicious classic, the beauty of this one-egg lemon pound cake lies in its versatility and adaptability to whatever ingredients you might’ve on hand.
Don’t have lemon extract? Try orange or almond instead. You can even swap half the all-purpose flour for whole wheat to add a nutty dimension.
For a dairy-free version, coconut oil works wonderfully in place of butter, and almond milk substitutes nicely for regular milk.
Want more zing? Add lemon zest or fold in blueberries for bursts of flavor. The possibilities are endless, really. Just keep the basic proportions intact.
What to Serve with Zesty One-Egg Lemon Pound Cake
How should you complement this bright, tender lemon pound cake when it’s time to serve?
I love pairing it with fresh berries—strawberries, blueberries, or raspberries add both color and a juicy tartness that balances the cake’s sweetness. A dollop of whipped cream, slightly sweetened with vanilla, creates the perfect creamy contrast.
For a more decadent touch, try a scoop of vanilla ice cream or lemon sorbet alongside a warm slice.
And don’t forget beverages! Earl Grey tea or a sparkling prosecco makes this simple cake feel special. The citrusy notes in both enhance the cake’s lemony goodness.
Final Thoughts
This simple one-egg lemon pound cake has become my absolute favorite go-to recipe when I need something delicious without a fuss. The bright citrus flavor paired with that dense, moist crumb just can’t be beat for afternoon tea or impromptu gatherings.
What makes this recipe special is its simplicity—just one egg, basic pantry ingredients, and two extracts that do all the heavy lifting. You’ll find yourself reaching for this recipe again and again, trust me. The versatility alone makes it worth memorizing. Can you imagine a more perfect canvas for seasonal berries or a light glaze? Pure comfort in loaf form.
