Five Minute Lemon-Poppy Seed Cake |
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Prep Time: 2 Minutes Cook Time: 3 Minutes |
Ready In: 5 Minutes Servings: 2 |
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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:
1/4 cup all-purpose flour |
1/4 cup white sugar |
3 tablespoons buttermilk |
3 tablespoons vegetable oil |
1/2 teaspoon baking soda |
1 tablespoon poppy seeds |
1 teaspoon lemon extract |
1 egg |
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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