Rating: 3 stars
11 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 1

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.

Recipe Summary

cook:
3 mins
total:
5 mins
prep:
2 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Cook's Note

Want a totally vanilla cake? Strike out the poppy seeds and lemon extract and use 1 teaspoon vanilla extract instead.

For years my mother made buttermilk for homemade Southern-style biscuits by curdling milk with some vinegar. This seems like a bit of work for this recipe; if I did not have store buttermilk on hand I think I would try plain nonfat yogurt in place of buttermilk.

Nutrition Facts

407 calories; protein 6.3g; carbohydrates 39.2g; fat 25.2g; cholesterol 93.9mg; sodium 374.7mg. Full Nutrition
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