Five Minute Lemon-Poppy Seed Cake recipe

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Ingredients

¼ cup all-purpose flour
¼ cup white sugar
3 tablespoons buttermilk
3 tablespoons vegetable oil
½ teaspoon baking soda
1 tablespoon poppy seeds
1 teaspoon lemon extract
1 egg

Nutrition Info

407.2 calories
carbohydrate: 39.2 g
cholesterol: 93.9 mg
fat: 25.2 g
fiber: 0.8 g
protein: 6.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 374.7 mg
sugar: 26.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk flour, sugar, buttermilk, vegetable oil, baking soda, poppy seeds, and lemon extract together in a bowl until smooth. Beat in the egg. Pour batter into a large microwave-safe glass or ceramic mug or cereal bowl.

  2. Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes.

Recipe Yield

2 servings

Recipe Note

I read a recipe a while back about a chocolate cake that was cooked in 3 minutes in the microwave. I didn't really believe it, but I tried it out and then proceeded to alter it to suit my own tastes because I thought it was too heavy and the texture was a bit wonky - if decent for an instant chocolate fix at 12:00 in the morning. Still, the unpleasant texture just became more pronounced as I experimented with vanilla variations. At last, here is my 5-minute lemon-poppy seed cake that rises beautifully and is light and airy - unlike the chocolate cake.

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