1 Egg Cake
A moist, classic egg cake with tender crumb, subtly sweet flavor, perfect for teatime or special occasions, appealing to both kids and adults alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Put flour, sugar, baking powder, and salt in a mixing bowl.
- Add shortening and milk, then mix with a mixer until well combined.
- Beat for 2 minutes on medium speed or by hand, making 300 strokes.
- Add unbeaten egg, 1/2 cup milk, lemon juice, vanilla, and almond flavoring.
- Beat for 2 minutes with a mixer or by hand, making another 300 strokes.
- Pour the batter into two prepared pans.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute the shortening with butter or coconut oil for a richer flavor. If you don't have lemon juice, vinegar can work as a substitute. Ensure the ingredients are at room temperature for better mixing. This cake is versatile and can be flavored with extracts like vanilla for a classic touch or almond for something unique.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a simple glaze. Serve it alongside a scoop of ice cream or pair it with fresh berries for a refreshing contrast. It also pairs beautifully with Visitor'S Fruit Salad for a colorful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 1 Egg Cake contains roughly 313 calories, with 4g protein, 45g carbohydrates, and 14g fat. It is a good source of calcium (17% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may result in a denser cake. For the best texture, consider using a blend of whole wheat and all-purpose flour, starting with half of each.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure your baking powder is also gluten-free.
Can I freeze this cake?
Absolutely! You can freeze the cake once it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).