(not my photo…from the web)
35-SECOND LEMON CAKE
The chocolate version of this was such a hit that I started making other flavors. Hon’s very favorite – so far – is the lemon using the regular extract from any supermarket.
But to make other flavors, I love the LorAnn candy making oils. They are super concentrated, so just a LITERAL DROP, is all you need in this cake. I’ve used apricot, and pineapple and both are fantastic. They have so many to choose from…I guess I’ll just be making and eating cake for awhile.
Additionally, leaving out the extract and adding a drop of vanilla would give you a true WHITE cake!
You know…all in the name of science.
2 tablespoons flour
2 teaspoons cornstarch
1 1/2 tablespoons Splenda Granular (or 1 tablespoon Splenda and 1/2 tablespoon GTG White Velvet powder)
1/4 teaspoon baking powder
Pinch table salt
2 1/2 tablespoons milk
1 teaspoon oil
1/8-1/4 teaspoon lemon extract – I like the higher amount for more intense flavor
Drop of yellow food coloring, optional
Spray a microwave-safe coffee cup or ramekin with vegetable cooking spray. In the cup, with a fork, combine the flour, cornstarch, Splenda, baking powder, and salt, until well combined. Stir in the milk, oil, and extract.
Microwave, on high, for 35 seconds. It should still be moist and continue setting up for a few seconds…if it’s WET, micro for another 5-6 seconds. Don’t over cook or it will be rubbery. Serve warm.
Per cake: 133 Calories 3 g Protein; 5 g Tot Fat; 16 g Carb; 0 g Fiber; 2 g Sugar; 13 mg Sodium