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Five Minute Lemon-Poppy Seed Cake

Five Minute Lemon-Poppy Seed Cake

  • Prep

    2 m
  • Cook

    3 m
  • Ready In

    5 m
AgnesPterry

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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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:
  • 107 mg
  • 36%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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.
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Reviews

DIZ♥
15

DIZ♥

7/2/2010

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 mug. It always looks great from the outside, but it keeps burning on the inside. I've reduced the cook time to 2 minutes with little success. The inside just wants to change colors to an unappetizing burnt brown and is very chewy. Flavor wise, the cake is great, especially when topped with lemon glaze.

CC♥'s2bake
11

CC♥'s2bake

6/25/2010

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 definitely helped.

Cindy in Pensacola
9

Cindy in Pensacola

6/25/2010

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 and already had the rest made. So cooked in my microwave for exactly 2 1/2 minutes, worked perfect. I put a little glaze on top of powdered sugar, skim milk and lemon extract. Thanks for a great idea, and I'll buy some poppyseeds for sure to make this again.

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