35-Second Lemon Cake in a cup…

(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.

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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

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Splendid satisfaction in 35 seconds!

35-SECOND CHOCOLATE CAKE

Now here’s a sweet little sweetie that you can mix and cook in the cup and in – alright maybe 1 1/2 minutes tops – you’ll have a cute little cutie for a guilt free snack.  (But it’s only 35 seconds in the microwave…so there!)  Soooo good, for so not a lot of work!

The best part?  No huge 16-serving monstrosity sitting on your counter staring you down every time you pass by the kitchen.

I’ve been experimenting with different flavors (a White Velvet and a Lemon one) so stay tuned…check back…don’t go away!

If you wanted to make a “Master Mix” so that when the urge hits you can do this even quicker, multiply the dry ingredients in the recipe by 10, mix very well, and keep in an airtight container.  THEN when you want a nice warm cake, measure 1/3 cup and add the wet ingredients.  Perfect!!  (Thanks to reader Cindi for the idea!!)

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2 tablespoons flour

1 1/2 tablespoons Splenda Granular or Whey Low powdered

2 teaspoons unsweetened cocoa powder

1/4 teaspoon baking powder

1/8 teaspoon  instant coffee crystals – optional, but brings out the chocolaty YUM!

Pinch salt

2 tablespoons milk

1 teaspoon oil

Drop of vanilla extract

Spray a coffee cup or ramekin with vegetable cooking spray.  In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain.  Stir in the milk, olive oil, and vanilla until smooth.

Bake in the microwave on high for 35 seconds.  You may need to add 5 more seconds (maybe 5 more after that, depending on your microwave)… but don’t be tempted to overcook or it will be rubbery!  It should be moist on the bottom and will continue cooking as it sets.

Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.

(Use hot or cold leftover coffee in place of the crystals and milk to lower the calories even more.)

Total Recipe: 110 Cal; 2 g Protein; 5 g Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 0 mg Sodium

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