Five Minute Lemon-Poppy Seed Cake

Five Minute Lemon-Poppy Seed Cake

10
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."
Saved
Save
I Made it Rate it Share Print

Ingredients

5 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

10
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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 ...

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...

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...

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...

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...

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 ...

I was expecting it to be a Little more lemony but the texture was pretty good for a microwave cup recipe.

It was enough to satisfy my sweet tooth. I think I could have put it in two different cups or bowls, a lot of it spilled over, most likely because my egg was an extra large egg. Lemon glaze wo...