5-min Lemon-Poppyseed Cake


"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 instant chocolate fix at 12:00 a.m 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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5-6 m servings
Serving size has been adjusted!
Original recipe yields 2 servings

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  1. Mix everything together until all flour lumps are gone and eggs are stirred into the proceeding goop.
  2. Microwave on high for 3 minutes in a large bowl that's microwave save or a gigantic mug. I put a plate under mine in case it rises too high, but that's not happened yet.
  3. Test with a toothpick and make sure the toothpick comes out clean, although if my parents' twenty-seven year old microwave can handle this recipe I'm sure other microwaves will be peachy!


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