ONE EGG LEMON POUND CAKE

by Sheryl

Servings: 10 | Yield: 1 -8×4 inch loaf pan

This pound cake is super moist and bursting in lemon flavor in every bite. A simple, easy, and quick, not-fussy pound cake that you can make whenever you want to. I always make a piece or two because the kids love this so much. This delicious pound cake has been their favorite breakfast alongside bacon, egg, mashed, or with their preferred spread.

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 cup white sugar
1 tsp salt
½ cup butter
1 egg
1 cup milk
1 tsp vanilla extract
1 tsp lemon extract

HOW TO MAKE ONE EGG LEMON POUND CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Then, grease and flour an 8 x 4-inch loaf pan.

Step 3: Add the flour, baking powder, sugar, and salt in a large bowl. Mix well. Then, slice in the butter.

Step 4: In a measuring cup, break the egg and fill it to a cup, lining with milk. Add this to the dry ingredients, making sure to beat well. Then, stir in the vanilla and lemon flavoring.

Step 5: Transfer the batter into an 8 x 4-inch loaf pan.

Step 6: Place inside the preheated oven and bake for about 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

NOTE:

This pound cake is great when frozen. Put it in a jar, or slice, then freeze. I would recommend slicing the cake first before freezing as it’ll be easier instead of slicing and thawing the whole thing. To thaw a slice, put a frozen slice on the counter on a piece of a paper towel. Wait for 20 to 30 minutes, then it is ready to eat. To thaw the whole cake, simply put the pound cake inside a freezer bag, then on the counter until thawed.

Nutrition Facts:

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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