One-Egg Lemon Pound Cake: A Simple Slice of Sunshine
There’s something undeniably comforting about a slice of pound cake. Its dense, buttery texture and simple sweetness make it the perfect accompaniment to a cup of tea or coffee, a delightful dessert, or even a quick breakfast treat. While many pound cake recipes call for a mountain of eggs, this recipe proves that you can achieve equally delicious results with just one! This One-Egg Lemon Pound Cake is a testament to that – a bright, flavorful, and surprisingly easy-to-make cake that will quickly become a staple in your baking repertoire.
The star of this recipe is, of course, lemon. Its zesty aroma and tangy flavor infuse every crumb of the cake, creating a refreshing and uplifting experience. The single egg provides richness and moisture, while the careful balance of other ingredients ensures a tender and perfectly textured crumb. This cake is perfect for beginner bakers, as it requires minimal ingredients and straightforward instructions. It’s also a great option when you’re short on eggs but still craving a homemade treat.
Why This One-Egg Lemon Pound Cake Recipe Works
This recipe isn’t just about using fewer eggs; it’s about creating a perfectly balanced pound cake that delivers on flavor and texture. Here’s why it works:
* **The Single Egg:** While seemingly insignificant, the single egg provides crucial binding and moisture. It also contributes to the cake’s richness without making it overly dense.
* **Lemon Power:** The combination of lemon zest and juice creates a vibrant lemon flavor that permeates the entire cake. The zest provides aromatic oils, while the juice adds a refreshing tartness.
* **Creaming Method:** Properly creaming the butter and sugar is essential for incorporating air into the batter, resulting in a lighter and more tender cake. This step is crucial for achieving the desired pound cake texture.
* **Buttermilk Magic:** Buttermilk adds a subtle tanginess and helps to tenderize the gluten in the flour, resulting in a more delicate crumb.
* **Precise Measurements:** Baking is a science, and accurate measurements are key to success. Using a kitchen scale for precise ingredient weights will ensure consistent results every time.
Ingredients You’ll Need
Before you begin, gather these simple ingredients:
* **All-Purpose Flour:** 1 1/2 cups (180g) – Provides the structure for the cake.
* **Granulated Sugar:** 1 cup (200g) – Sweetens the cake and helps with browning.
* **Unsalted Butter:** 1/2 cup (113g), softened – Adds richness, flavor, and moisture. Make sure it’s properly softened for easy creaming.
* **Large Egg:** 1 – Binds the ingredients and adds richness.
* **Buttermilk:** 1/2 cup (120ml) – Adds tanginess and tenderizes the cake.
* **Lemon Zest:** 1 tablespoon – Provides intense lemon aroma and flavor.
* **Lemon Juice:** 2 tablespoons – Adds a refreshing tartness.
* **Baking Powder:** 1 teaspoon – Leavens the cake and creates a light texture.
* **Salt:** 1/4 teaspoon – Enhances the other flavors.
* **Optional: Powdered Sugar** for dusting – Adds a touch of sweetness and visual appeal.
Equipment You’ll Need
* **9×5 inch Loaf Pan:** The standard size for a pound cake.
* **Mixing Bowls:** For combining the ingredients.
* **Electric Mixer:** A stand mixer or hand mixer is recommended for creaming the butter and sugar.
* **Rubber Spatula:** For scraping down the sides of the bowl and folding in ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Zester:** For grating the lemon zest.
* **Juicer:** For extracting the lemon juice.
* **Wire Rack:** For cooling the cake.
Step-by-Step Instructions: Baking Your One-Egg Lemon Pound Cake
Follow these detailed instructions for a perfect pound cake every time:
**Step 1: Prepare the Pan and Preheat the Oven**
* Preheat your oven to 350°F (175°C). This ensures even baking.
* Grease and flour a 9×5 inch loaf pan. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal. This prevents the cake from sticking.
**Step 2: Cream the Butter and Sugar**
* In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for 3-5 minutes, or until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which results in a lighter cake. Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
**Step 3: Add the Egg**
* Beat in the egg until well combined. Don’t overmix at this stage, just ensure the egg is fully incorporated into the butter and sugar mixture.
**Step 4: Incorporate the Lemon Zest and Juice**
* Stir in the lemon zest and lemon juice. The mixture may look slightly curdled, but don’t worry, this is normal. The lemon juice’s acidity can cause this, but it won’t affect the final product. These ingredients will infuse the batter with their delicious lemony flavor.
**Step 5: Whisk Dry Ingredients**
* In a separate medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures that the baking powder is evenly distributed throughout the flour, which will help the cake rise evenly.
**Step 6: Alternate Adding Dry and Wet Ingredients**
* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Add about 1/3 of the dry ingredients to the wet ingredients and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another 1/3 of the dry ingredients, the remaining buttermilk, and finish with the last 1/3 of the dry ingredients. Mix until just combined after each addition. This technique helps to prevent overmixing, which can result in a tough cake. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
**Step 7: Pour into the Prepared Pan**
* Pour the batter into the prepared loaf pan and spread it evenly. Make sure the batter is distributed evenly in the pan for uniform baking.
**Step 8: Bake**
* Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness with a skewer. The cake should also be golden brown on top.
**Step 9: Cool**
* Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly before removing it from the pan, preventing it from breaking. Cooling completely on a wire rack prevents the bottom of the cake from becoming soggy.
**Step 10: Dust with Powdered Sugar (Optional)**
* Once the cake is completely cool, dust it with powdered sugar, if desired. This adds a touch of sweetness and visual appeal.
Tips for Success
* **Use Room Temperature Ingredients:** Softened butter and room temperature eggs and buttermilk emulsify better, creating a smoother batter and a more tender cake.
* **Don’t Overmix:** Overmixing develops the gluten in the flour, resulting in a tough cake. Mix until just combined after each addition.
* **Measure Accurately:** Baking is a science, so accurate measurements are crucial. Use measuring cups and spoons, or even better, a kitchen scale, for consistent results.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Check for doneness with a wooden skewer inserted into the center of the cake.
* **Cool Completely:** Allow the cake to cool completely before slicing and serving. This prevents the cake from crumbling.
Variations and Additions
* **Glaze:** For an extra touch of sweetness and lemon flavor, drizzle a simple lemon glaze over the cooled cake. To make the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth.
* **Poppy Seeds:** Add 1-2 tablespoons of poppy seeds to the batter for a subtle nutty flavor and visual appeal.
* **Blueberries:** Gently fold in 1/2 cup of fresh or frozen blueberries into the batter before pouring it into the pan. This will create a delightful blueberry lemon pound cake.
* **Other Citrus:** Substitute the lemon zest and juice with orange or grapefruit zest and juice for a different citrus flavor.
* **Nuts:** Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the batter for added texture and flavor.
Serving Suggestions
This One-Egg Lemon Pound Cake is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **With a cup of tea or coffee:** The perfect afternoon treat.
* **With fresh berries and whipped cream:** A simple and elegant dessert.
* **Grilled with ice cream:** A decadent summer dessert.
* **As part of a brunch spread:** A delightful addition to any brunch menu.
* **Toasted with butter and jam:** A comforting breakfast or snack.
Storage Instructions
* **Room Temperature:** Store the cake in an airtight container at room temperature for up to 3 days.
* **Refrigerator:** For longer storage, store the cake in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature before serving.
* **Freezer:** For even longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions (FAQs)
* **Can I use margarine instead of butter?**
While margarine can be used, butter provides a richer flavor and better texture. If you do use margarine, make sure it contains at least 80% fat.
* **Can I use regular milk instead of buttermilk?**
Buttermilk adds a unique tanginess and helps to tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
* **Why did my cake sink in the middle?**
There are several reasons why a cake might sink in the middle, including overmixing the batter, using too much leavening agent, or opening the oven door too frequently during baking.
* **Can I make this recipe in a different size pan?**
While this recipe is designed for a 9×5 inch loaf pan, you can try using a different size pan, but you may need to adjust the baking time accordingly. Keep a close eye on the cake and check for doneness with a wooden skewer.
* **My cake is dry. What did I do wrong?**
A dry cake can be caused by overbaking, using too much flour, or not enough fat. Make sure to measure your ingredients accurately and avoid overbaking the cake.
One-Egg Lemon Pound Cake Recipe
This recipe is easy to follow. Enjoy baking this delicious lemon pound cake!
**Yields:** 8-10 servings
**Prep time:** 15 minutes
**Cook time:** 50-60 minutes
**Ingredients:**
* 1 1/2 cups (180g) all-purpose flour
* 1 cup (200g) granulated sugar
* 1/2 cup (113g) unsalted butter, softened
* 1 large egg
* 1/2 cup (120ml) buttermilk
* 1 tablespoon lemon zest
* 2 tablespoons lemon juice
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* Optional: Powdered sugar for dusting
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg until well combined.
4. Stir in the lemon zest and lemon juice.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined after each addition.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
10. Dust with powdered sugar, if desired.
Enjoy your delicious One-Egg Lemon Pound Cake! This recipe proves that you don’t need a lot of eggs to create a moist, flavorful, and satisfying treat. It’s perfect for any occasion, from a simple afternoon snack to an elegant dessert. Happy baking!