Microwave Lemon Poppy Seed Cake

  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)

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