This recipe isn’t just another dessert – it’s a treasure trove of flavor made with minimal ingredients. With just a lemon and an egg, you can whip up a light, fluffy, and undeniably delightful lemon cake that will become a gold standard in your baking repertoire.
Ingredients:
- 1 large egg
- ¾ cup (150g) granulated sugar
- Zest of 1 lemon (about 1 tablespoon)
- ¼ cup (60ml) vegetable oil
- ½ cup (120ml) milk
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- Powdered sugar for dusting (optional)
Method:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together the egg, sugar, and lemon zest in a large bowl until light and fluffy. This will take a few minutes with an electric mixer or good old-fashioned elbow grease!
- Slowly drizzle in the vegetable oil while continuing to whisk.
- In a separate bowl, whisk together the milk, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Pour the batter into your prepared loaf pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing it. Dust with powdered sugar for an extra touch of elegance (optional).
Tips:
- For a richer flavor, substitute melted butter for half of the vegetable oil.
- Feeling fancy? Drizzle the cooled cake with a simple lemon glaze made with powdered sugar and fresh lemon juice.
- This cake is perfect for a quick afternoon snack or an impressive potluck dessert.
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