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One Egg Lemon Pound Cake
February 06, 2005

I added lemon zest and juice from one lemon as other reviewers did, which punched up the flavor considerably. However this loaf took MUCH longer than 1/2 hr to cook, more like an hour. It rose nicely in the oven, but when I took it out it fell considerably and became a condensed lemon puck! I think it might have something to do with the cutting in of the butter and not creaming the sugar and butter together?? What other cake/loaf recipie cuts in butter? Too many changes are needed to make this recipie worthwhile - I would suggest trying another.

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