Five Minute Lemon-Poppy Seed Cake

Five Minute Lemon-Poppy Seed Cake

9
AgnesPterry 0

"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."

Ingredients

5 m {{adjustedServings}} servings 407 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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.

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.
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Reviews

9
  1. 10 Ratings

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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 ...

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...

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...