ONE EGG LEMON POUND CAKE

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

ONE EGG LEMON POUND CAKE

Rebecca Servings: 10 | Yield: 1 -8×4 inch loaf pan Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin This pound cake is super moist and bursting in lemon flavor in… Main Dish Recipes ONE EGG LEMON POUND CAKE European Print This

Serves: 10

Nutrition facts: 272 calories 10.4 fat

Rating: 5.0/5

( 1 voted )

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

Instructions

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.