My Grandmother'S One Egg Cake
A moist, tender one-egg cake with subtle vanilla flavor, perfect for shortcakes or as a simple dessert, suitable for all occasions and baking skill levels.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add the unbeaten egg and mix well.
- Add vanilla flavoring and beat thoroughly.
- Sift together flour, salt, and baking powder.
- Gradually add the dry ingredients alternately with milk to the creamed mixture, mixing well after each addition.
- Pour the batter into a greased loaf pan.
- Bake at 375°F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving; great for shortcake or as a simple cake.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with sour cream or yogurt. If you need a dairy-free option, replace the milk with almond or oat milk. Ensure the shortening is at room temperature for easier creaming. Sifting the dry ingredients helps to incorporate air, making the cake lighter. This cake can also serve as a base for the Cream Cheese Tarts(Very Good!) if you want to elevate it.
Serving Suggestions
This cake is delightful on its own, but it pairs beautifully with fresh berries and whipped cream for a delightful dessert. You can also serve it with a scoop of vanilla ice cream for a comforting treat. It makes an excellent base for shortcake, perfect for layering with fruits like strawberries or peaches.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or in a toaster oven until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Grandmother'S One Egg Cake contains roughly 371 calories, with 7g protein, 64g carbohydrates, and 10g fat. It is a good source of iron (19% of the Daily Value), protein (14% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 656mg per serving (29% 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 all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour instead of cake flour in this recipe. The texture may be slightly denser, but the cake will still turn out delicious. For a lighter cake, you can substitute with cake flour, which has a lower protein content.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for proper texture. You might also need to adjust the liquid slightly since gluten-free flours can absorb more moisture.
What can I add to this cake for extra flavor?
You can add lemon zest or almond extract for a different flavor profile. For a chocolate version, incorporate cocoa powder into the dry ingredients. Chopped nuts or dried fruits can also be added for texture and additional flavor.
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).