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–+ servings
One Egg Cake
This simple One Egg Cake recipe captures the resourceful spirit of vintage baking, designed for times when ingredients were scarce but dessert was still a must. It uses just one egg and a few pantry staples to yield a light, tender cake with a soft crumb and mild sweetness. Often served plain, with fruit, or topped with frosting, this cake was a go-to for weekday treats or last-minute company. Its versatility and economical nature made it a household favorite for generations.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 245 kcal

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ tsp salt
  • ⅓ cup shortening (or softened butter)
  • ⅔ cup milk
  • 1 tsp vanilla extract
  • 1 tsp lemon peel (grated )
  • 1 egg

Instructions
 

Step 1: Preheat & Prepare

  • Preheat oven to 375°F.
  • Grease and flour an 8-inch round cake pan.

Step 2: Mix Dry Ingredients

  • In a mixing bowl, sift together flour, sugar, baking powder, and salt.

Step 3: Add Wet Ingredients

  • Add shortening, milk, and vanilla to the dry mixture.
  • Beat with a mixer on medium speed for 2 minutes.

Step 4: Add Egg

  • Add the egg, vanilla extract and grated lemon peel and beat for 2 more minutes until the batter is smooth.

Step 5: Bake

  • Pour the batter into the prepared pan.
  • Bake at 375°F for 25–27 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Serve

  • Cool in pan for 10 minutes, then transfer to a wire rack.
  • Frost if desired, or serve plain with fruit.

Tips

  • Dust with powdered sugar instead of frosting for a very traditional finish
  • Add grated lemon zest for stronger citrus flavor
  • Serve with fresh berries or stewed fruit
  • Substitute butter for shortening for richer flavor
  • Bake as cupcakes and reduce baking time to ~18 to 20 minutes
  • Add a light lemon glaze made from powdered sugar and juice
  • Serve warm with whipped cream or custard
  • Use cake flour for a finer crumb
  • This cake keeps well for 2 to 3 days covered at room temperature

Nutrition

Calories: 245kcalCarbohydrates: 37gProtein: 3.5gFat: 11gSaturated Fat: 4.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 160mgPotassium: 70mgFiber: 0.8gSugar: 20gVitamin A: 110IUCalcium: 60mgIron: 1.2mg
Keyword depression-era dessert, lemon cake, old fashioned, one-egg cake, pantry staples, simple cake, vintage baking
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