Microwave Lemon Poppy Seed Cake

• 1 whole Large Egg
• 3 Tablespoons Lemon Juice
• 2 Tablespoons Non-fat Milk (or Any Other Milk)
• 2 Tablespoons Sugar
• 1 Tablespoon Canola Oil
• 1 teaspoon Pure Vanilla Extract
• 2-1/2 Tablespoons Coconut Flour
• 1-1/2 Tablespoon All-purpose Flour
• 1/4 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 2 Tablespoons Lemon Zest
• 1 teaspoon Poppy Seeds

1. 1. In a small bowl, mix the egg, lemon juice, milk, sugar, oil, and vanilla together.
2. 2. Next, stir in the coconut flour, all-purpose flour, baking soda, and salt. Once everything is well-incorporated, add the lemon zest and poppy seeds.
3. 3. Grease ramekins with cooking spray or oil. Distribute the batter evenly between the ramekins.
4. 4. Microwave each ramekin one at a time. Some of the cake batter usually drips out of the ramekin while cooking, so place a folded paper towel underneath the ramekin. Cook for 1 minute 45 seconds or until the top of each cake is firm to touch.
5. 5. Let the cakes cool off for a few minutes before serving.

egg, lemon juice, nonfat milk, sugar, canola oil, vanilla, coconut flour, allpurpose, ubc, salt, lemon zest, poppy seeds

Taken from tastykitchen.com/recipes/desserts/microwave-lemon-poppy-seed-cake/ (may not work)