Grandma’s Lemon Cake with 1 Egg – Ready in 5 Minutes!
Soft, moist, and bursting with fresh lemon flavor
There’s nothing more comforting than an old-fashioned homemade lemon cake straight from Grandma’s recipe collection. This simple one-egg lemon cake is incredibly soft, fluffy, and full of fresh citrus flavor — all with minimal ingredients and only a few minutes of preparation.
Perfect for beginners and busy home bakers, this easy lemon cake melts in your mouth with every bite. Whether you serve it with tea, coffee, or as a light dessert, it’s guaranteed to become a family favorite.
Why You’ll Love This Lemon Cake
- Made with only 1 egg
- Quick and easy recipe
- Soft, moist, and fluffy texture
- Fresh lemon flavor in every bite
- Perfect for tea time or dessert
Ingredients
- 1 egg
- A pinch of salt
- 100 g sugar (1/2 cup)
- A little vanilla
- 80 ml oil (1/3 cup)
- 180 ml yogurt (3/4 cup)
- Zest of one lemon
- Juice of one lemon
- 200 g flour (1 and 2/3 cups)
- 1 tablespoon baking powder
- 3 tablespoons warm milk
- 25 g butter (2 tablespoons)
How to Make Grandma’s Lemon Cake
Step 1: Prepare the Batter
In a large bowl, whisk the egg, sugar, salt, and vanilla until smooth and creamy.
Add the oil and yogurt, then mix well.
Stir in the lemon zest and fresh lemon juice for that bright citrus flavor.
Step 2: Add Dry Ingredients
Sift in the flour and baking powder.
Mix gently until a smooth batter forms. Avoid overmixing to keep the cake soft and fluffy.
Step 3: Add the Milk & Butter
Combine the warm milk and melted butter, then pour into the batter.
Mix until fully incorporated.
Step 4: Bake
Grease your baking pan lightly with butter or oil.
Pour the batter into the prepared pan and spread evenly.
Bake in a preheated oven at 180°C (356°F) for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Step 5: Cool & Serve
Allow the cake to cool slightly before slicing.
Serve plain, dusted with powdered sugar, or with a simple lemon glaze for extra flavor.
Tips for the Perfect Lemon Cake
- Use fresh lemon juice for the best flavor.
- Room-temperature yogurt helps create a smoother batter.
- Don’t overbake — this keeps the cake moist and tender.
- Add extra lemon zest for a stronger citrus aroma.
Frequently Asked Questions
Can I make this cake without yogurt?
Yes, you can substitute yogurt with sour cream or buttermilk.
Can I use butter instead of oil?
Yes, but oil helps keep the cake extra moist for longer.
How should I store the cake?
Store in an airtight container at room temperature for up to 3 days.
Video :
