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My review
Five Minute Lemon-Poppy Seed Cake
AgnesPterry
"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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Ingredients
5 m servings 407 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes.
Footnotes
- 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
Per Serving: 407 calories; 25.2 g fat; 39.2 g carbohydrates; 6.3 g protein; 94 mg cholesterol; 375 mg sodium. Full nutrition
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Reviews
Read all reviews 1011 Ratings
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Most helpful positive review
6/24/2010
The texture is a bit wierd but it might be because I used Splenda, Egg Beaters and fat free buttermilk. The taste is right on for a lemon cake. I thought I had poppyseeds but alas, I didn't an...
Most helpful critical review
6/23/2010
I had high hopes for this recipe and really, really wanted to like it, but for the life of me, I can't get this to turn out. I've tried several times, each with an oversized 2c. ceramic coffee ...
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Least positive
Newest
6/23/2010
I had high hopes for this recipe and really, really wanted to like it, but for the life of me, I can't get this to turn out. I've tried several times, each with an oversized 2c. ceramic coffee ...
6/24/2010
This was a fun experiment but not one I'll repeat. While not exactly inedible, there was just something offputting about the texture and taste. I added a lemon glaze to top it off which definite...
6/24/2010
The texture is a bit wierd but it might be because I used Splenda, Egg Beaters and fat free buttermilk. The taste is right on for a lemon cake. I thought I had poppyseeds but alas, I didn't an...
6/23/2010
I used a large cereal bowl and it turned out quite well at 3 min. The middle looked different/soft at first, but cooled to the same shortly. I reduced the sugar to a bit over half but then end...
6/23/2010
If you're at high altitude like me, better split it between two mugs... mine spilled over during the cook time. I didn't have lemon extract, so I used juice and grated peel... probably would ha...
5/9/2012
The taste was okay, but I'm reviewing to say DO NOT use yogurt as a sub for buttermilk as suggested in the Cook's Notes. I did & it was horrible!!! It came out rubbery & chewy, ick! But I will t...
2/6/2011
I've had the microwave chocolate cake many times, and I've never once gotten it to turn out. I tried the vanilla option for this, and for a microwave cake, it was fantastic. I'm out of eggs, so ...
6/20/2015
I was expecting it to be a Little more lemony but the texture was pretty good for a microwave cup recipe.