Easy 1 Egg Lemon Cake Recipe
Are you looking for a delicious cake that you can make with just 1 egg? If yes, then this 1 egg lemon cake recipe is perfect for you! This delicious lemon cake is quick and easy to make and it will have your family and friends begging for more. The bright and zesty flavor of lemon combined with the light and fluffy texture of the cake makes it an irresistible treat. Plus, it's made with only one egg, so it's a great way to use up that extra egg you have in the fridge.
Ingredients
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/2 cup milk
- 1/2 teaspoon lemon zest
Instructions
1. Preheat oven to 350 F (175 C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together the egg, butter, sugar, and vanilla extract until light and fluffy. Add the lemon juice and mix until combined.
4. Add the flour mixture to the wet ingredients and mix until just combined. Add the milk and lemon zest and mix until just combined.
5. Pour the batter into the prepared cake pan and bake for about 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Nutrition
This 1 egg lemon cake recipe makes 8 servings. Each serving contains approximately 255 calories, 11.5 grams of fat, 32.6 grams of carbohydrates, and 3.3 grams of protein.
Tips
For an even more delicious lemon cake, try adding a few drops of lemon extract to the batter. You can also top the cake with a lemon glaze or lemon buttercream frosting for an extra tangy and sweet treat. To make a lemon glaze, simply mix together 1/2 cup of confectioners' sugar and 2 tablespoons of lemon juice until smooth. For a lemon buttercream frosting, beat together 1/2 cup of butter, 2 cups of confectioners' sugar, 1 teaspoon of lemon juice, and 1 teaspoon of lemon zest until light and fluffy.
Storage
This 1 egg lemon cake will keep for up to 4 days when stored in an airtight container at room temperature. If you want to keep the cake for longer, you can freeze it for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and place in a freezer-safe container or bag.
Conclusion
This 1 egg lemon cake recipe is a quick and easy way to make a delicious dessert. With its bright and zesty flavor and light and fluffy texture, it's sure to be a crowd-pleaser. Plus, it's made with only one egg, so it's a great way to use up that extra egg you have in the fridge. So what are you waiting for? Give this 1 egg lemon cake recipe a try today!
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