One Egg Lemon Pound Cake

Very good. This recipe was incredibly simple. I also added a little lemon juice.

Please just save yourself the stress and use two eggs

I changed the method as I have been making this cake for many years with great success. I creamed the butter and sugar well with my hand beater then added the egg, continued to beat until fluffy then added the vanilla and any other essence of your choice after which I added the dry ingredience bit by bit alternatively with the milk. Bake and enjoy.

I’ve made this recipe twice. First time didn’t have lemon extract so doubled up on lemon juice and cut back a tiny bit on sugar. Worked out well! Second time I used the lemon extract and even used a bit extra and used the whole cup of sugar. Still good but preferred the first version a bit more. Making a glaze for the second version. If it’s sweet might as well make it really sweet. Took only about 40 minutes for me to cook both times.

This is the result. As you can see people, it is overcooked on the edges (alsmost burnt) and still moist in the inside. I had to cut it into slices and cook it again so that the moist dries. It takes 30 min to cook ? More like an hour and 30 min. And for what !! For some burnt slices. Everyone, please do not make this recipe, it is a fail.

Perfect for coronapocolypse with simple ingredients. I substituted almond milk for the dairy milk and topped with a raspberry sauce. Not too sweet and just a little bit dense.

I followed the recipe exactly but added teaspoon of grated lemon zested. Tasty, by quite dry. Didn’t expect that!

I’ve made this several times now & my 3 guys seem to like it, as do I. It’s a moist cake, & it has a nice lemon flavor. It’s kind of a light cake, not overly sweet & not overbearing with its flavors… subtle, I guess. Something that pairs well with a glass of ice- tea.

It’s pretty good!

I love this new recipe, the cake was light and a little spongy, thanks for the recipe loved it

Love this recipe. It is easy and always bakes up beautifully. The only adjustment I have made is for high altitude. Increase the baking temperature by 25 degrees and 50 minutes baking time. I have made this more than once and it can be tweaked but really doesn’t need it.

Forgot to say in my first post that I LOVED IT!!! Again, it needs an extra 15 minutes of baking but that’s it; quick; easy; and delicious!!

Very good recipe. I used some tips from others to tweek it a little. I creamed the butter, sugar, and egg together rather than cutting the butter in. That was added to the dry ingredients and then I added the milk and extracts. I used 1 1// tsp of lemon extract. I used a 9×5 pan and cooked for at least 60 mins and I have a convection oven. For a topping, I made a glaze with 1/2 cup powdered sugar with 1 Tbsp lemon juice which I put on while it was hot and then added once again while it was cool. The texture of the cake is delightful! My family very much enjoyed it.

I like to add a lemon juice/confectioners glaze.

Quick, easy and very, very tasty! Decided to try it on a hot July afternoon in Texas! Why? It sounded so good and it was. Made it nearly exactly as written with a few changes. Here they are: 1. Sifted the flour. 2. Used the zest and juice of one large lemon which made it so much fresher than using an extract. 3. Did not have that size loaf pan. My cake pan sub chart suggested an 8″ round which I didn’t have either, so used a 9.5″ round. Worked just fine. 4. Baked in a convection oven at 325 for 38 mins. Began checking at 30. Top was not golden but bottom was. 5. Cooled in pan 10 mins., then turned out on a rack. Lovely golden color, very moist and tasty and spouse enjoyed it also, especially with ice cream on top! If you like lemon this is for you. Enjoy. Thought about adding fresh blueberries too as I love the lemon/blueberry combo. Next time. Thanks to Kimberley and her grandmother for this wonderful recipe!

I’ve never tasted a better one as I added fresh, grated lemon peel to the batter before cooking. Delish!

I give this recipe 4 stars because I did have some changes, biggest one being I did all vanilla because I didn’t have any lemon. I know that’s a big change! But as far as the bake itself, it definitely takes longer than 30 minutes at 350. Mine took 45 minutes at 350. The outside becomes crunchy and golden browned while the inside remains tender, fluffy, and utterly delicious. It’s not the sweetest cake, but I really like that about it. Perfect treat with tea! Also, as there were no instructions as to cooking inside or outside the pan, I immediately took it out of the pan to cool to stop browning. I think you could possibly get by with a 40 minute bake if you left it in the pan to cool. And, don’t bother trying to cut that much butter into the batter – use your fingers to break it up into the dry ingredients.

This cake is great! I added some lemon zest to the batter and it gave it nice flavoring. I made it for thanksgiving and my family enjoyed it.

SUBSTITUTED JUICE FROM FROM ONE FRESH LEMON INSTEAD OF ONE TSP LEMON EXTRACT CAKE WAS VERY MOIST AND DELICIOUS IT WILL BECOME A FAMILY FAVORITE FOR ME ALSO

SUBSTITUTED JUICE FROM FROM ONE FRESH LEMON INSTEAD OF ONE TSP LEMON EXTRACT CAKE WAS VERY MOIST AND DELICIOUS IT WILL BECOME A FAMILY FAVORITE FOR ME ALSO

The recipe ingredients were very simple…not a whole lot of eggs, unlike traditional lemon pound cakes.The oven temperature was way off by 30 minutes??.So my lunch got interrupted, because I had to watch this wet mess carefully after 30 minutes.Me knowing my temps, I chanced another 30 minutes, which topped out to an even 60 minutes.Well, see my pics, beautiful.I don’t like a pound cake that look burned or over cooked.This would’ve been a 5 star had the temperature been correct.Keep practicing??