Five-minute lemon poppy seed cake

    5 min

    I read a recipe a while ago for a chocolate cake made in 3 minutes in the microwave. I did not believe it, really, but I made some changes and tried to adapt the recipe to my taste. So here is my lemon poppy seed cake, ready in 5 minutes. It rises beautifully, more light and airy than the chocolate version.

    5 people made this

    Serves: 2 

    • 4 tablespoons plain flour
    • 50g caster sugar
    • 3 tablespoons buttermilk
    • 3 tablespoons vegetable oil
    • 1/2 teaspoon baking powder
    • 1 tablespoon poppy seeds
    • 1 teaspoon lemon extract or lemon juice
    • 1 egg

    Prep:2min  ›  Cook:3min  ›  Ready in:5min 

    1. Whisk the plain flour, caster sugar, buttermilk, vegetable oil, baking powder, poppy seeds and lemon extract or juice in a bowl until smooth. Add the egg and beat until well combined. Pour into a buttered microwave-safe ceramic dish or 2 ramekins.
    2. Cook in the microwave oven on High power until a skewer inserted near the centre comes out clean, about 3 minutes.

    Other ideas

    If you'd like a vanilla cake, replace the poppy seeds and the lemon with 1 teaspoon vanilla extract. If you do not have any buttermilk, you can add a few drops of vinegar to fresh milk to curdle it, or use whole-milk yoghurt as also a substitute for the buttermilk.

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    Average global rating:

    Reviews in English (10)


    I had high hopes for this recipe and really, really wanted to like it, but for the life of me, I can't get this to turn out. I've tried several times, each with an oversized 2c. ceramic coffee mug. It always looks great from the outside, but it keeps burning on the inside. I've reduced the cook time to 2 minutes with little success. The inside just wants to change colors to an unappetizing burnt brown and is very chewy. Flavor wise, the cake is great, especially when topped with lemon glaze.  -  23 Jun 2010  (Review from Allrecipes US | Canada)


    This was a fun experiment but not one I'll repeat. While not exactly inedible, there was just something offputting about the texture and taste. I added a lemon glaze to top it off which definitely helped.  -  24 Jun 2010  (Review from Allrecipes US | Canada)


    The texture is a bit wierd but it might be because I used Splenda, Egg Beaters and fat free buttermilk. The taste is right on for a lemon cake. I thought I had poppyseeds but alas, I didn't and already had the rest made. So cooked in my microwave for exactly 2 1/2 minutes, worked perfect. I put a little glaze on top of powdered sugar, skim milk and lemon extract. Thanks for a great idea, and I'll buy some poppyseeds for sure to make this again.  -  24 Jun 2010  (Review from Allrecipes US | Canada)