35-Second Lemon Cake in a cup…

Easy_Lemon_Cake(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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10 Comments Add yours

  1. Toni says:

    I “heart” you…. I really really do!! I love lemon.

    I think a tsp of whipped cream cheese with a sprinkle of splenda and some grated coconut…may be the perfect topping.

    (wiping drool off my chin ala homer simpson)

    Thanks again for the bestest recipes.

  2. Melinda says:

    Yes, this one was great too! I’m wondering… could a person make the chocolate 35 sec cake, and add some coconut extract for a German Chocolate? Or no… hmmm, what would work?

    1. Linda says:

      Absolutely…that would be great! Maybe leave out one teaspoon of the cocoa powder – German chocolate isn’t SUPER chocolaty.

      Last night I used 2 teaspoons of the Gosh that’s Good Rich Dark instead of the cocoa powder…it was more like a milk chocolate.

      I really think the possibilities are endless!!

  3. just found this…going downstaires right now to make cake…YUMMM!…i love your blog and i haven’t even seen it all yet.

  4. Freddie Summers says:

    Hi Linda!

    I have been making your little cakes as cupcakes. I have two sizes of silicone baking cups and I either make one big and one little or one huge (well, huge to a WLS person) or 4 little ones. Anyway, topped with a little sugar free ganache or a toasted sugar free marshmallow or sugar free lemon curd…ROCK AND ROLL!

    Thank you so much for making this recipe available to me. I think you are a wonderfully creative person and I would love to cook with you one day.

    Smooches!
    Freddie

  5. Jody says:

    I was just sharing your 35 second chocolate cake recipe with my gramma when I noticed your lemon version. I’m actually not a huge fan of lemon but when I saw the term “White Velvet” I just had to investigate!

    My absolute favorite coffee drink is Starbucks’ White Chocolate Mocha & I’ve been grumbling for ages about how difficult it is to find even a regular white chocolate option for trying to duplicate this deliciousness at home. So I can’t even begin to tell you how super excited I am right now to of found your link to the “Gosh That’s Good SUGAR FREE White Velvet”.

    Thank you, thank you, thank you!!! – Love your blog & check back daily. Would love to see more frequent updates but I know life gets busy. Especially now that we’re not “weighed down” ;o)

    Jody

  6. Someone just shared a cupcake blog with me and now I’m craving cupcakes. How would you adjust this recipe for caramel apple cupcates with apple pie?

    http://www.rachelscookery.com/2011/10/caramel-apple-cupcakes-with-apple-pie.html

    Could I just sub splenda or whey gold for the sugar?

  7. Elsie Hui says:

    Oh wow, this is really cool! I’ve tried the chocolate one, but I will try this lemon cake soon! 🙂 Thanks for posting the recipe!

  8. Patrick says:

    This a very good cake. I’m diabetic and these recipes really are gold dust when they work. To lower the glycemic load even further though , I used defatted soya flour.In the uk, one can’t get defatted easily but can just make ones own from any soya mince or tvp which is made from defatted soya flour…whizz it up in a spice or coffee mill.it knocks the calories down too , to about 65 cals with these measurements. Plus…drop oil and use the equivalent of unsweetened applesauce (with vinegar kind) as this knocks cals down too and vinegar lowers glycemic index foods
    Thank you

  9. BJ says:

    What is the breakdown for the 16 g. carbs? I must not have same info.

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